Green Bean Salad


  • 2 pounds fresh, whole green beans, trimmed at ends
  • 1 cup white onions, thinly sliced
  • ½ cup salad oil
  • 4 Tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon pepper, freshly-ground
  • ¼ cup stuffed olives, sliced


  1. Heat a saucepan full of salted water to boiling. Add green beans and simmer, covered, until green beans are tender (about 15 minutes).
  2. In a separate bowl, combine onions, salad oil, lemon juice, salt, ground pepper, and stuffed olives.
  3. Drain the cooked green beans, and while still hot, toss quickly with onion mixture.
  4. Cover and refrigerate for at least 2 hours.
  5. Serve as a main course for lunch or light supper.
Makes 8 servings.

No comments:

Post a Comment