1/2 pound haricots verts (thin French green
beans) or regular green beans
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh flat-leafed parsley leaves (wash
and dry before chopping)
1/2 teaspoon freshly grated lemon zest
freshly ground black pepper to taste
Trim regular green beans if using and in a large saucepan of
boiling salted water cook beans until crisp-tender (2 minutes for
haricots verts or 3 to 4 minutes for regular green beans) and drain
in a colander.
In a bowl toss beans with lemon juice, parsley, lemon zest, and
pepper and season with salt.
Serves 4.
Each serving about 16 calories and 0 grams of fat (0% of calories
from fat)
