This chilled summer salad combines blanched green beans with tomato and onion, dressed with olive oil and lemon. Light yet satisfying, it can be served alongside other olive-oil dishes or on its own as a refreshing meal.
Boil the trimmed green beans in plenty of water until they are still firm to the bite.
Drain the beans and transfer them straight to iced water to cool and preserve their color and firm texture.
Mix the cooled beans with the tomato and red onion.
Add the olive oil, lemon juice and salt and mix well. Serve chilled. Caution: if the beans are overcooked, the salad will fall apart and become mushy.
Important: Do not overcook the green beans. Check them with a fork so they retain some bite; boiling them for too long will make them lose their color and turn mushy. Plunge them into iced water immediately after boiling to preserve their green color.
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