Bean Salad With Fresh Herbs
* exported from bigoven * 
 
 
recipe by :in a vegetarian kitchen at http://www.vegkitchen.c 
serving size :6 
cuisine : 
main ingred. : 
categories :salads/dressings vegetarian 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 lb.  string beans
1 can  navy beans - (20 oz) --drained, rinsed
  or 2 1/2 cups cooked - about 1 cup raw)
1 medium  kirby cucumber --thinly sliced
1 small  red bell pepper --finely diced
2 Tbsp  olive oil
  juice of l/2 lemon --or more to taste
1 cup  chopped fresh basil
1 cup  chopped fresh parsley
2 Tbsp  minced fresh chives or scallion
  salt --to taste
  freshlyground black pepper --to taste
  dark green lettuce leaves
  cherry tomatoes --halved
 
trim the tips from string beans and snap them in half; steam until 
tender-crisp, then rinse under cool water. combine with remaining 
ingredients, except the last two, and toss gently. 
line a serving bowl with several lettuce leaves, then pour in the salad. 
arrange some cherry tomato halves in a circle around the edge. cover 
and refrigerate until needed or serve at once. 
 
this recipe yields 6 servings. 
 
comments: kirby cukes are the small, firm type used for pickling. 
substitute 1/2 medium cucumber if unavailable. 
 
formatted by joe comiskey - mad's recipe emporium 
 
per serving (excluding unknown items): 58 calories; 5g fat (66.7% 
calories from fat); 1g protein; 4g carbohydrate; 2g dietary fiber; 0mg 
cholesterol; 4mg sodium. exchanges: 1 vegetable; 1 fat. 
 
 
-- 
(ID: 5604) Mirror: rec.food.recipes: Sat, Oct 23, 2004


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