Here’s a simple yet delicious way to make use of all the green beans in your garden. The tart lemon plays off the sweetness of the veggies in this green bean salad, and a little garlic gives them a kick. For a tasty variation, substitute mint for parsley. Try adding toasted walnuts or hazelnuts, too, if you’d like.
1 pound fresh green beans, ends trimmed
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground black pepper
Put 2 inches of water into a medium-size (3- to 4-quart) pot. Arrange beans in a steamer basket and set into the pot over the water. Cover and bring to a boil over high heat; then reduce heat to medium. Steam beans until bright green and tender (but not too soft), 6-8 minutes. Rinse beans under cold water to stop the cooking; then drain well. Transfer beans to a large bowl, toss with remaining ingredients, and serve.