Lebanese green bean salad

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh green beans, ends trimmed
½ cup Minced red onion
2 tablespoons Finely chopped parsley
2 \N Cloves garlic, minced
2 tablespoons Fresh lemon juice
2 teaspoons Olive oil
\N \N Salt and pepper to taste

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@... (Joyce Stiler) on Mar 16, 1997

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