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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the ends off the beans, and quickly cook the beans in a large pot of boiling water (that has the 1/2 teaspoon salt added to it) and cook for 5 minutes. | 2. Remove and put in cold water for 5 minutes to crisp. Drain. | 3. Combine oil, lemon juice, garlic, salt, and pepper. Stir evenly. | 4. Add the onions, green olives, and cool beans and toss until coated, add hot pepper flakes if using. Set your salad out now, or keep it in fridge as long as you want to. Enjoy! | 5. Great for vegans and vegetarians alike. | 6. I sneak these and eat them one by one! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1	lb	trimmed	140.6138	31.6154	8.3008	0.9979
salt	1/2	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	1		mashed	-	-	-	-
white onion	1/4	cup	sliced sweet	-	-	-	-
green olive	3	tablespoons	sliced	-	-	-	-
pepper flake	1/2	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.