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!

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Salad

Cuisine:

Moroccan

Keywords:

Vegan keto Low-Carb vegeterian

🧂 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

1 Cook the beans until soft but not mushy, then leave aside to cool when drained.
2 When cooled, trim the ends of the green beans if not already trimmed then cut
into 2cm pieces.
3 Peel and thinly dice the red onion.
4 Clean and chop the parsley.
5 Add the diced onions and chopped parsley to the green beans.
6 Prepare the dressing by mixing the paprika, cumin, salt, lemon juice, vinegar
and olive oil in a big mixing bowl.
7 Pour the dressing over the beans and thoroughly mix the ingredients together.
8 This dish can be served at temperature and is easily made ahead of time. It is
always even tastier the next day.