- Portion size 4 servings
- 1 lb green bean trimmed
- 1 tablespoon wine vinegar
- 1 tablespoon chopped fresh parsley
- 2 teaspoons grated lemon rind
- 1 clove garlic minced
In large pot of boiling salted water, cook beans until tender-crisp, about 5 minutes; drain well.
In large bowl, whisk together 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper; add beans and toss to coat. Combine parsley, lemon rind and garlic; sprinkle over beans.