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Name: Lebanese Green Bean Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Lemon juice; 1 lb Fresh Green Beans, Ends; 1 ts Olive Oil, *Note; 2 Garlic minced; 2 tb Finely Chopped Fresh Parsley; Salt And Pepper, To Taste; 1/2 c Minced Red Onion

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Lebanese Green Bean Salad

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

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  <reggie@reggie.com>    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 <reggie@reggie.com> on  Feb 26, 1997.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 6 Servings

Calories: 5
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 24.2mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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