MIDDLE EASTERN GREEN BEAN SALAD RECIPE
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 sm. onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. fine quality virgin olive oil
Wash and snap beans, cut in 2 inch lengths. Cook in salted water until tender but still crisp.
Mash garlic and salt - add lemon juice and mix well. Add all other ingredients and toss.
Best refrigerated at least an hour before serving.
May be garnished with a few cherry tomatoes.