Italian Green Beans by Leslie DursoHere’s another tasty recipe from my last trip to Italy!  More on my trip here.  These green beans are fresh, tasty, and quick!  They were part of a antipasti platter I had at the cutest little restaurant!  This salad is awesome as is, but I think it could be even better with the addition of toasted almonds or olives!

Italian Green Beans

Serves 4

1 lb. fresh green beans, trimmed

16 cherry tomatoes, halved

3 cloves garlic

olive oil

a pinch of salt


toasted almonds or olives

Steam the green beans in a large pot until they are fork tender.  Immediately remove and drop in an ice bath.  Remove and place on a towel.  In a large mixing bowl, combine the garlic and a pinch of salt.  Add the green beans and a couple tablespoons of olive oil and toss.  Add in the tomatoes and toss gently.  Serve cold or room temperature.