Simple Green Bean Salad
1 pound green beans, trimmed
1 T EVOO
2 tsp lemon juice
1 tsp lime zest (I didn't have any lemons so I had to use bottled juice and a lime for the zest)
1 cup cherry tomatoes, quartered.
2 tsp dried parsley
1. Bring a medium pot of heavily salted water to a boil over high heat. Once water boils, add green beans until cooked but still firm, about 4 minutes. You will notice my beans are purple. The beans we grew are purple and turn green when they are cooked. They are tasty tasty.
2. Prepare a water bath by filling a bowl halfway with ice water. Place beans ice water bath until cool. Drain and shake off excess water.
3. In a medium bowl, mix olive oil, juice, zest, and salt and pepper.
4. Add green beans, tomatoes and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.
We both loved this salad. The fabulous dude thought it would be good with slivered almonds in it. I agree with him but I also think it would be tasty with shallots and black olives, as the original recipe suggested. I'm completely content with my decision to omit the anchovies. :D