Bean and Parsley Salad

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by: Zoo Kitchen






Cooked beans make lovely salads, especially when seasoned with lots of fresh parsley and lemon juice. When olive oil is added such salads become distinctly Italian, but Mexican variations can be made by adding diced tomatoes, chopped chiles, lime juice, and cilantro.




ingredients

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serves: 6

Plain beans (cooked)

8 tablespoons extra virgin olive oil (or more to taste)

1 bunch parsley (leaves, chopped very fine)

3 tablespoons lemon juice (or more to taste)

Salt

Pepper

Nutrition Facts
Bean and Parsley Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 163

  • Total Fat: 18.1 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 3.2 mg
  • Total Carbs: 0.8 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.2 g
  • Protein: 0.2 g
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preparation

1.  Prepare the beans without the butter or olive oil. Let cool and toss with olive oil, parsley, and lemon juice. Season to taste with salt and pepper.

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