Mixed bean salad (l a times)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| Water | ||
| ½ | pounds | Whole green and wax beans |
| ½ | can | (2-oz) anchovy fillets, drained and chopped |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | clove | Garlic, minced |
| 1 | teaspoon | Dijon mustard |
| 1 | Green onion, minced | |
| Black pepper | ||
| Butter lettuce | ||
| 1 | Hard-boiled egg, chopped | |
| 1 | Tomato, sliced | |
| Formatted by Manny Rothstein | ||
Directions
Bring small amount salted water to boil in saucepan. Add green beans and wax beans and cook until tender-crisp. Drain. Refresh in ice water. Drain and pat dry just before dressing.
Combine anchovies, olive oil, lemon juice, garlic, mustard, green onion and salt and pepper to taste.
Arrange beans on butter lettuce and top with dressing. Sprinkle chopped egg over salad. Garnish with tomato slices.
Makes 4 servings.
Each serving contains about: 122 calories 333 mg sodium 58 mg cholesterol 9 grams fat 7 grams carbohydrates 5 grams protein 0.95 gram fiber.
By Donna Deane, Times Test Kitchen Director, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95
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