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. Larger amounts of lemon and oil for
a more tart salad.