- 1 pound thin green beans
- 2 tbsp olive oil
- 2 garlic cloves
- 4 strips lemon peel
- 1 bay leaf
- Crushed celery seed to taste
Green Bean Salad:
Steam beans till they are crisp-tender. Drain and rinse immediately with cold water and pat dry.
Peel and mince finely the garlic.
Combine beans in a large bowl with olive oil, garlic, lemon peel, and bay leaf.
Toss well to coat, add celery seed to taste.
Cover and let sit at room temperature for several hours.
Remove bay leaf and lemon peel before serving.