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Middle Eastern Green Bean Salad


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.

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