Recipe inspired by Marie Simmons, Health Magazine
Ingredients
- 1/2 lb Long Beans cut into ¼’’ inch pieces
- 1 large lemon squeezed
- 1 large cucumber sliced into half moon
- 1 pint cherry tomatoes halved
- 1 bunch scallions diced
- 1 cup Couscous, Quinoa, or Orzo cooked
- 2-3 colves garlic minced
- 1 tablespoon red vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoon olive oil extra Virgin
- 1 tablespoon lemon, basil, torn
Servings:
Units:
Instructions
- In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
- In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
- In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
- Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
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