GREEN BEAN SALAD

 

 

 

 

                                         GREEN BEAN

                            SALAD

According to Food Historians The Romans ate mixed vegetables with dressing, 2.000 years ago. After this date  salad  has taken a large place in all cuisines.
Salad popularized by The United States in 1920s, then spread  other region of the world. Now salad is   most common and healthy food all over the world.
History of salad goes back to Ottoman time in Turkey. But sometimes it is difficult to classify which one is  salad which one is  meze  ( cold starters). Traditionally salad is eaten with main course in Turkey, like side dish.
Salad is simple, fresh and fast dish, can be eaten as appetizer, side dish or main course.

INGREDIENTS:

500g-1 lb green beans
1 medium red onion, cut into wedges
1 cucumber, chopped
2 ripe tomatoes, chopped
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon sugar
2 Tablespoons olive oil

PREPARATION
Top and tail beans, and cut 3cm lenght. Boil or steam until tender. Drain well. For dressing  , place lemon juice, garlic, salt, sugar and olive oil in a screw-top-jar. Shake well to combine. Pour dressing over beans when still hot. Let it cool. Just before serving add onion, cucumber and tomatoes.