LEBANESE GREEN BEAN SALAD
Make and share this Lebanese Green Bean Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
- Place beans in a large bowl with all remaining ingredients and toss well to combine.
- Chill at least 2 hours before serving.
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ilham khan
[email protected]I'm always looking for new and exciting salad recipes. This one is definitely a keeper!
Ayman Jaber
[email protected]This salad is a great way to use up leftover roasted green beans.
Abdisalam Ali
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients tossed together with a delicious dressing.
Mateo Morales
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Ridoy Raj
[email protected]I made this salad for a party and it was a huge success. Everyone loved it!
None Yabusiness
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very low in calories.
Usman khan Khan
[email protected]I'm not a big fan of green beans, but I really enjoyed this salad. The dressing is amazing!
Bashir Abdullahi
[email protected]This is my new favorite salad! It's so refreshing and flavorful. I love the combination of green beans, tomatoes, and onions.
Ahmed Shagib
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the fresh, bright flavors.
Suzan Masiga
[email protected]This salad is a great way to use up leftover green beans. It's also a healthy and delicious side dish.
Jam Yaseen
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks. I usually add a little bit of feta cheese to mine for extra flavor.
Sameer Solangi
[email protected]This Lebanese green bean salad is a delightful and refreshing dish. The combination of green beans, tomatoes, onions, and parsley is simple yet flavorful. The dressing, made with lemon juice, olive oil, and garlic, is light and tangy. I followed the