Middle Eastern Green Bean Salad

The use of lemon as part of a dressing, and the addition of abundant heaps of parsley are hallmarks of Middle Eastern cooking. This Green Bean salad is fresher than fresh on a hot day.

• 1-1/2 pounds green beans
• 1 clove garlic
• Salt and pepper to taste
• 4 - 6 tablespoons lemon juice
• 1 small onion, finely chopped
• 2 tablespoons parsley, finely chopped
• 4 - 6 tablespoons extra virgin olive oil

METHOD

Wash and snap ends off beans. Cut in 2 inch pieces. Cook in salted water, or steam in steamer basket until tender but still crisp.

Mash garlic and salt together. Add lemon juice and whisk rapidly with a fork to combine. Add all other ingredients, and toss.

The beans are best if refrigerated refrigerated at least an hour before serving.

Larger amounts of lemon and oil make a pleasantly tart salad.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

back to salad article: more recipes

 

top of page