I made these green beans the other day but didn’t have time to post about them. This is a recipe that is from Cooking Light Magazine and goes with a recipes for Fresh Tomato, Sausage, and Pecorino Pasta. It instantly became one of my favorite recipes for green beans and I cook them about every week.
Lemony Green Beans:
Steam 1 pound trimmed green beans 5 minutes or until crisp-tender. Drain and rise with cold water; drain and place in a bowl. Add 1 teaspoon grated lemon rind, I tablespoon fresh lemon juice, 1 ½ teaspoons extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper, toss well.
Sorry no pictures, they basically look like green beans with lemon zest on them. 🙂
Enjoy!
-K
2 sisters 2 cities 