Free Recipe Lebanese Green Bean Salad
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Lebanese Green Bean Salad Recipe
1 lb Fresh green beans, ends
-trimmed
1/2 c Minced red onion
2 tb Finely chopped parsley
2 Cloves garlic, minced
2 tb Fresh lemon juice
2 ts Olive oil
Salt and pepper to taste
Lebanese Green Bean Salad Preparation
These recipes come out of the March Veggie Life magazine. According to the author(Stephanie Gold) Queen Esther kept kosher while living in the palace by eating a plant-based diet, particularly lots of legumes. This may be the reason why my dad use to eat Hais Arbus during Purim. It is chickpeas heated, drained and then salt and peppered. We ate it by the handfuls. Here are the recipes, hope you enjoy them. Cut beans into desired lengths or leave whole. Steam for 5 minutes, or until tender. Drain well and put into a large bowl. Add remaining ingredients and toss well to combine. Chill at least 2 hours before serving. Makes 6 servings. Posted to JEWISH-FOOD digest V97 #088 by jstiler@webtv.net (Joyce Stiler) on Mar 16, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Lebanese Green Bean Salad?
If you know a better Lebanese Green Bean Salad Recipe please comment below.