Lemon Garlic Green Bean Salad

Very Simple, Very Good

1/2 lb. green beans

1 Tbsp. olive oil

1 clove garlic, minced or pressed

1 bay leaf

Salt to taste

Lemon, whole and well washed

Snipped, fresh lemon balm or lemon basil leaves, optional

Prepare a bowl of ice water and set aside. Steam the green beans until just crisp tender, about 2-3 minutes. Quickly swish the steamer basket into the ice water to stop their cooking and then drain thoroughly.

Whisk together the olive oil, garlic, bay leaf and salt. Toss in the beans.

Using a vegetable peeler, pull 2-3 strips of zest from the lemon, chop a bit and stir into the beans. Add 2-3 tsp. snipped lemon balm, if using.

Cover and let stand 1-2 hours at room temperature, until the flavors meld together. Remove the bay leaf and toss well. Garnish with a few more snips of lemon balm/basil, if using.

Recipe created or adapted by Liz Talley, Urban Graze

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