Lemon brings out the best of the fresh flavors of beans, especially when scattered with herbs and a hint of garlic.
1 pound mixed green, yellow and purple beans
2 tablespoons fresh parsley
2 tablespoons fresh mint leaves
2 tablespoons fresh lemon thyme leaves
1 clove garlic, pressed and finely chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ cup tablespoons extra virgin olive oil
¼ teaspoon freshly ground pepper
1. Bring to boil a large pot of salted water. Add the beans and cook until crisp tender ( you will hear them “ snap” when they are ready), about 5 minutes. Drain, refresh under cold running water and drain again. Pat dry with towel.
2. Meanwhile, coarsely chop the parsley, mint, thyme and transfer to a small bowl. Blend together with lemon zest , garlic, olive oil, salt and pepper.
3. Place the cooked beans in a serving dish or bowl, and drizzle with the lemon herb dressing. Serve at room temperature.