Bean Salad
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INGREDIENTS 2 cups green beans
1 small onion, sliced
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon olive oil
Dash of Tabasco sauce
1 tablespoon fresh mint, chopped
1/4 teaspoon salt
1/8 teaspoon pepperHeat water to boiling. Add beans and cook until crisp-tender. Drain. Rinse with cold water. Drain again and place in a salad bowl. Add the onion.
Combine the soy sauce, lemon juice, olive oil, salt, pepper, and a few drops of Tabasco sauce. Add to the vegetables. Toss until all are well coated. Refrigerate for at least 1 hour.
Serve sprinkled with chopped mint leaves.
Makes 3 servings