Tuesday, October 23, 2007

Mexican Green Bean Salad

1 pound green beans
1/2 cup olive oil
2 jalapeno peppers, seeded and chopped
1 tablespoon vinegar
2 tablespoon lemon juice
1 tablespoon onion, minced
1 tablespoon parsley, minced
1 tablespoon fresh cilantro, minced


Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour. Serve at room temperature or chilled.

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