Title: Lebanese Green Bean Salad
Categories: Beans/peas/, Ethnic, Low fat, Salads/sala
Yield: 6 Servings

1 lb Fresh Green Beans, Ends
-Trimmed
1/2 c Minced Red Onion
2 tb Finely Chopped Fresh Parsley
2 Cloves Garlic, Minced
2 tb Lemon Juice
1 ts Olive Oil, *Note
Salt And Pepper, To Taste

Lebanese - for Passover/Purim

A typical legumous Middle Eastern dish, this green bean salad is delicious,
refreshing and very easy to make.

*NOTE: Original recipe used 2 tsp olive oil... I decreased it. (MC counts
are based on my measurements.)

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 for at least 2 hrs before
serving.

Makes 6 servings Vegan

According to Magazine: Per serving: Cal 51; Fat 2g; Carb 6.5g; Fib 2g; Pro
1.2g; Sod 5mg; CFF 0.3%

This was very good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


NOTES : Cal 34.8, Fat 0.9g, Carb 6.6g, Fib 2.6g, Pro 1.5g, Sod 5mg, CFF
19.3%.
Recipe by: Veggie Life, Mar 1997

Posted to Digest eat-lf.v097.n055 by Reggie Dwork on
Feb 26, 1997.