Moroccan Green Bean Salad Recipes

MOROCCAN GREEN BEAN SALAD

Steps:

• Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
• Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
• Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
• Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
• Garnish with grilled zucchini slices.

MOROCCAN BEAN SALAD

Steps:

• Beat dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.
• Add beans and raisins; mix lightly. Sprinkle with almonds; cover.
• Refrigerate at least 30 min. before serving.

MIXED BEAN SALAD IN A MOROCCAN DRESSING

Steps:

• Mix all the beans together in a bowl.
• Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
• Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes.
• Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
• Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
• Leave to marinade if you can, as this will enhance the flavours.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.