[recipe] Basil Bean Salad

[Guest guest]

Here is another favorite recipe of mine that incorporates

the use of fresh basil well. Leave out the Romano cheese

if you are approaching your vegetarianism in the vegan way.

 

Basil Bean Salad

 

2 lbs. fresh green or wax beans, trimmed

3 green onions, sliced

2/3 cup minced fresh basil

2 to 4 Tbs olive oil

2 Tbs red wine vinegar

1/2 tsp salt

Pepper to taste

2/3 cup grated Romano cheese

 

Cut beans into 1-inch pieces. Place in a saucepan and

cover with water; bring to a boil. Cook, uncovered for

10 minutes or until crisp-tender. Rinse with cold water

and drain well. In a bowl, combine the beans, onions,

basil, oil, vinegar, salt and pepper. Sprinkle with Romano

cheese and toss to coat.

Yield: 10 servings

 

Nutritional analysis: One 3/4 cup serving (prepared with 2 Tbs

olive oil) equals 66 calories, 165mg sodium, 3mg cholesterol,

7gm carbohydrate, 3gm protein, 4gm fat, 1gm fiber.

Diabetic exchanges: 1 vegetable, 1/2 fat

 

~ PT ~

2/

(a moderated version of this list)

 

The great man is he who does not lose his child-heart.

~ Mencius

[Guest guest]

Hi PT,

 

This sounds like a great green bean salad recipe; and this is what my mom would love to have. My mom is doing great adding veggies to her diet and is now more willing to try new veggie recipes. She finally gave up those commercial dressings and enjoying vinegar and extra virgin oil on her salads this year. She has come a long way. Dad, on the other hand ...

 

Susan R.

 

-

~ P_T ~

Tuesday, August 26, 2003 3:45 PM

[recipe] Basil Bean Salad

Here is another favorite recipe of mine that incorporates the use of fresh basil well. Leave out the Romano cheese if you are approaching your vegetarianism in the vegan way.Basil Bean Salad2 lbs. fresh green or wax beans, trimmed3 green onions, sliced2/3 cup minced fresh basil2 to 4 Tbs olive oil2 Tbs red wine vinegar1/2 tsp saltPepper to taste2/3 cup grated Romano cheeseCut beans into 1-inch pieces. Place in a saucepan and cover with water; bring to a boil. Cook, uncovered for 10 minutes or until crisp-tender. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese and toss to coat.Yield: 10 servingsNutritional analysis: One 3/4 cup serving (prepared with 2 Tbs olive oil) equals 66 calories, 165mg sodium, 3mg cholesterol, 7gm carbohydrate, 3gm protein, 4gm fat, 1gm fiber.Diabetic exchanges: 1 vegetable, 1/2 fat