Moroccan Green Bean Salad
This salad is suitable for vegetarians and vegans, it is low carb, Keto friendly and adapts well to other added ingredients. If you love green beans, you will love this Moroccan green bean salad!
Ingredients
- 4 cups Fresh or frozen green beans (snip off the ends and boil or steam until soft)
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Salt (to taste)
- ¼ cup Chopped onions (red onion is preferred)
- ½ cup Chopped parsley
- ½ Fresh lemon (Juiced)
- 1-2 tbsp Moroccan Vinegar (white vinegar also works well)
- 2-3 tbsp Olive oil you can use more if needed
Instructions
- Cook the beans until soft but not mushy, then leave aside to cool when drained.
- When cooled, trim the ends of the green beans if not already trimmed then cut into 2cm pieces.
- Peel and thinly dice the red onion.
- Clean and chop the parsley.
- Add the diced onions and chopped parsley to the green beans.
- Prepare the dressing by mixing the paprika, cumin, salt, lemon juice, vinegar and olive oil in a big mixing bowl.
- Pour the dressing over the beans and thoroughly mix the ingredients together.
- This dish can be served at temperature and is easily made ahead of time. It is always even tastier the next day.