- 1 pound fresh green beans
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sliced green onions
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- Lettuce leaves
- Shredded cheddar or Monterey Jack cheese, optional
- Place the beans and salt in a saucepan; add a small amount of water. Cover and cook for 6-7 minutes or until crisp-tender. Rinse in cold water; drain.
- In a bowl, combine the oil, lemon juice, onions, pepper and cumin. Add beans and toss to coat. Serve on a bed of lettuce. Sprinkle with cheese if desired. Yield: 6 servings.
Originally published as Tex-Mex Green Bean Salad in Country August/September 1997, p51
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