3/4 pound (400 g) fresh green beans
1/4 cup (60 ml) Bermuda onion, chopped fine
3 cloves garlic, minced
3/4 tsp (4 ml) salt
2 Tbs (30 ml) olive oil
3 Tbs (45 ml) lemon juice
Instructions:
Snap beans and break into 2 inch (5 cm) pieces, or leave whole if very
small. Fill a medium sized pot 3/4 full with water and bring to a boil. Add
green beans and cook for about 3 minutes, or until tender-crisp. Drain. Mix
still warm beans with onion, garlic, salt and olive oil. Leave mixture at
room temperature for an hour, in order to let flavors mingle. Immediately
before serving, add lemon juice (otherwise the beans turn yellow). Best
served the same day. Serves 4.
