Green Bean Salad
This came from a meal planning service we use and holy heck, it was so good! We had it cold (chilled) and it was just really refreshing and unexpected (I mean, who would think of combining green beans and cilantro?).
1 pound string green beans, ends trimmed 1 lime, zested and juiced to yield 1 Tablespoon of juice 2 Tablespoons olive oil 1 ½ teaspoon kosher salt ¼ teaspoon black pepper 2 Tablespoons cilantro, roughly chopped
In medium stockpot, bring 3 quarts water to boil with a pinch of salt.
Add green beans and cook 3-4 minutes until bright green and a little tender, but still crisp. Combine lime zest & juice, and olive oil and toss with prepared green beans.
Add salt and pepper to taste, top with cilantro and chill if desired.
