2 ¼ cup of green beans, cut in 2-inch pieces
2 ½ tsp. fresh lemon juice
½ tsp. fresh mint, minced
2 tsp. olive oil
½ tsp. dried dill
1 cup of celery, sliced diagonally in ¼-inch pieces
Sea salt
Freshly ground pepper
2 tsp. fresh parsley, chopped
1 ripe tomato, cut in wedges
Steam-cook green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, and salt and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, stir in the lemon/mint mixture and parsley; refrigerate. Before serving, garnish with tomato wedges.
