2 tablespoons olive oil
3 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
1 ½ teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 pounds Haricots Verts or other green beans, trimmed
Stir together all ingredients (except the green beans) with 3/4 teaspoon salt and 1/4 teaspoon pepper in a
large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water),
uncovered. Boil until crisp-tender, about 6 minutes, then drain. Toss with olive oil.
Count as a Free and a Fat! Enjoy