Garlic and olive oil make this super-simple chilled green bean salad extra-healthy–which makes sense, since it comes to us from Dr. Andrew Weil. Besides, it tastes fabulous and makes a perfect bring-along to picnics and cookouts.
1 pound thin green beans
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and finely minced
4 strips lemon zest
1 bay leaf
Seasalt to taste
1. Cook the beans in a large pot of boiling water for 5 minutes, or until bright green and just crisp-tender. Drain and rinse immediately with cold water, then pat dry. Place beans in a large bowl.
2. Add oil, garlic, lemon zest, and bay leaf. Toss well to coat, and add salt to taste. Cover and allow to stand at room temperature for several hours.
3. Remove bay leaf and lemon zest before serving.