|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Quick Green Bean Salad|
|Contributed by: Lasse NE||Added: Nov 16, 2007 at 07:12 AM|
How to make it:
- 300-500 g Green Beans (frozen)
- 1 small onion
- 1 Tablespoon lemon juice
- 3 Tablespoons olive oil
- sea salt
- Cook the green beans in a small amount of water until they are crisp and tender for only a few minutes.
- Cook them for as short a time possible and with only a small amount of water to preserve nutritional value and tenderness. I would suggest you use frozen beans, to save time on preparation and their nutritional value is often excellent. Steam them directly from the freezer for 3-4 minutes on low heat in a boiling cup of water.
- Now drain the beans and mix them with a finely cut onion and the dressing made of whisked lemon juice, salt and olive oil.
- Serve and enjoy!
- You can add a teaspoon of dijon mustard to the dressing, making it taste different and easier to hold together.
- If you dare you can replace the lemon juice with a good Balsamico vinegar, or perhaps the more healthier alternative - lime juice.
- For onions you can use any kinds. I usually make it with white onion, but you can use red- or spring-onions according to price, availability and your own adventurousnesses.
- Frozen vegetables. Contrary to what most might think, frozen vegetables normally has a high nutritional value, even compared to so called fresh vegetables. Its because 'fresh' vegetables bought from stores, often have been decaying for several days prior to your purchase. Frozen vegetables are often preserved right after they have been reaped.