Lebanese Green Bean Salad
Lebanese Green Bean Salad Recipe - Fresh and Healthy Salad
Introduction
Lebanese Green Bean Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. This salad is packed with fresh ingredients and a zesty dressing that will tantalize your taste buds.
History
Lebanese Green Bean Salad has its roots in traditional Lebanese cuisine, where fresh vegetables and herbs are often used to create vibrant and healthy dishes. This salad is a popular choice during the summer months when green beans are in season and at their peak freshness.
Ingredients
- 1 lb (454 g) fresh green beans with the ends trimmed
- 0.5 cup minced red onions
- 2 tbsp finely chopped fresh parsley
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tsp olive oil
- salt and pepper to taste
How to prepare
- Cut the beans into the desired lengths or leave them whole.
- Steam the beans for 5 minutes, or until they are tender.
- Drain the beans well and put them into a large bowl.
- Add the remaining ingredients and toss them well to combine.
- Chill the mixture for at least 2 hours before serving.
Variations
- Add cherry tomatoes or cucumbers for extra freshness.
- Top the salad with crumbled feta cheese or toasted pine nuts for added flavor and texture.
Cooking Tips & Tricks
Be sure to steam the green beans until they are just tender to ensure they maintain their crisp texture.
- For a more intense flavor, you can roast the garlic before adding it to the salad.
- Adjust the amount of lemon juice and olive oil to suit your taste preferences.
Serving Suggestions
Serve Lebanese Green Bean Salad as a side dish with grilled chicken or fish. It also pairs well with hummus and pita bread for a complete meal.
Cooking Techniques
Steaming the green beans ensures they are cooked to perfection while maintaining their vibrant color and crisp texture.
Ingredient Substitutions
You can use frozen green beans if fresh ones are not available.
- Substitute red onions with shallots or white onions for a milder flavor.
Make Ahead Tips
Lebanese Green Bean Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss the salad well before serving.
Presentation Ideas
Garnish the salad with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil for a beautiful presentation.
Pairing Recommendations
This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also complements Mediterranean-inspired meals.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold.
Nutrition Information
Calories per serving
Calories: 90 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 4g per serving
Saturated Fat: 1g per serving
Proteins
Protein: 2g per serving
Vitamins and minerals
Vitamin C: 20% of the daily recommended intake per serving
Vitamin A: 10% of the daily recommended intake per serving
Iron: 6% of the daily recommended intake per serving
Alergens
This recipe is gluten-free and dairy-free. However, it contains garlic, which may be an allergen for some individuals.
Summary
Lebanese Green Bean Salad is a low-calorie dish that is rich in vitamins and minerals. It is a healthy and delicious option for those looking to incorporate more vegetables into their diet.
Summary
Lebanese Green Bean Salad is a simple yet flavorful dish that is perfect for summer gatherings or as a light and healthy meal. Packed with fresh ingredients and a zesty dressing, this salad is sure to become a favorite in your recipe collection.
How did I get this recipe?
I remember the sense of wonder I felt when I first saw this recipe for Lebanese Green Bean Salad. I had always been a fan of Lebanese cuisine, with its bold flavors and fresh ingredients. As a young girl, I would watch my mother and grandmother create delicious dishes in the kitchen, and I longed to one day be able to cook like them.
It wasn't until I was a teenager that I had the opportunity to learn how to make this particular salad. My family had been invited to a friend's house for a dinner party, and the hostess, a lovely Lebanese woman named Amira, served us this incredible dish. The flavors were unlike anything I had ever tasted before - tangy lemon juice, fragrant olive oil, and earthy green beans all combined to create a symphony of taste in my mouth.
I couldn't help but ask Amira for the recipe, and she graciously agreed to teach me how to make it. As we stood in her kitchen, she explained each step in detail, demonstrating how to blanch the green beans to retain their vibrant color and crunch, how to marinate them in the lemon and olive oil dressing to infuse them with flavor, and how to garnish the salad with fresh herbs and toasted pine nuts for a final touch of perfection.
I was in awe of Amira's skill and knowledge, and I soaked up every bit of information she shared with me. She told me that this salad was a staple in Lebanese cuisine, often served as a side dish or as part of a mezze spread. She also shared with me the history behind the recipe, explaining how it had been passed down through generations in her family, with each cook adding their own unique twist to make it their own.
After spending the afternoon with Amira, I felt inspired and excited to try making the Lebanese Green Bean Salad on my own. I gathered all the ingredients I needed and set to work in my own kitchen, carefully following the steps that Amira had taught me. As I tasted the finished dish, I was amazed at how closely it resembled the one I had enjoyed at her dinner party. The flavors were bold and bright, the textures were perfect, and I knew that I had truly captured the essence of Lebanese cuisine in this simple salad.
From that day on, the Lebanese Green Bean Salad became a regular feature on my family's dinner table. I would make it for special occasions, potlucks, and gatherings with friends, always receiving rave reviews and requests for the recipe. I was proud to have learned such a delicious and authentic dish, and I knew that it would be a recipe that I would cherish and pass down to future generations in my family.
In the years that followed, I continued to explore the world of Lebanese cuisine, learning new recipes and techniques from friends, cookbooks, and cooking classes. Each dish I mastered added to my culinary repertoire and brought me closer to the traditions and flavors of this rich and vibrant culture.
But the Lebanese Green Bean Salad always held a special place in my heart. It was the dish that had sparked my love for Lebanese cuisine, that had taught me the importance of fresh ingredients and bold flavors, and that had connected me to a tradition that stretched back through generations.
As I sit here now, reflecting on that day in Amira's kitchen so many years ago, I am grateful for the opportunity to learn from such a talented and generous cook. The Lebanese Green Bean Salad will always remind me of that sense of wonder and excitement I felt when I first saw the recipe, and it will continue to be a beloved dish in my family for years to come.