Marinated Green Beans

Make this recipe a day ahead so beans can absorb the flavor of the marinade

3 lbs of green beans ( also great using all three colors in your basket this week!)
¼ Cup coarsely chopped fresh dill
2-3 cloves of garlic, finely chopped
1 ½ teas salt
½ teas ground black pepper

¼ cup extra virgin olive oil
3 large tomatoes (peeled cored, seeded and cut into ½ inch pieces)
½ small red onion, thinly sliced
2-3 TBL fresh lemon juice

Cook beans, covered in a large pot of lightly salted boiling water over high heat until crisp tender. Quickly rinse beans in cold water (to enhance the deep green color) drain beans well.

Place dill garlic, salt and pepper in a large glass bowl and add beans to this dill mixture. Add olive oil and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hrs.

Remove beans from refrigerator and let stand, covered at room temperature 1 hour. Add 2 TBL lemon juice and toss gently. Taste for seasoning and add remaining lemon juice, if desired.

Thank you, Susie May from Underhill