Not a Utah green bean salad with French onions or corn flakes, or however it's made out there! This is from a Lebanese cookbook that we got at the library called "The Lebanese Kitchen" by Monique Bassila Zaarour.
Steam green beans until tender, and then toss with this dressing:
2 garlic cloves, crushed
1 tsp salt
4 tbl lemon juice
5 tbl olive oil
For some reason, I'm thinking Adam used lime instead of lemon one time when he made this last week. (We've had it twice.) So there's a possible variation for you.
Also, we think they taste much better the second day - they taste fine when they're freshly made, but the taste mellows quite a bit when they've sat for 24 hours and you have the leftovers for a second dinner the next day.
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