HELEN SARKY’S GREEN BEAN SALAD (Loubieh) Go to taste on this - I used about 1 pound beans
Helen is a creative Lebanese cook and she shared this recipe. Nice for seasonal green beans.
1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS
1 CLOVE GARLIC
SALT TO TASTE
1/2 CUP LEMON JUICE
SMALL ONION CHOPPED
2-3 TWIGS PARSLEY CHOPPED
1/3 CUP OLIVE OIL
Snip ends of green beans if fresh in to 2" lengths (I left mine whole but snipped the ends)
Cook in salted water until tender
Drain and cool (I left mine a bit warm)
Mash garlic and salt
Add lemon juice and all remaining ingredients and toss gently to coat.
This recipe can be served hot or cold and serves between 4-6.