Ingredients

Instructions

  1. Cut the ends off the beans, and quickly cook the beans in a large pot of boiling water (that has the 1/2 teaspoon salt added to it) and cook for 5 minutes.
  2. Remove and put in cold water for 5 minutes to crisp. Drain.
  3. Combine oil, lemon juice, garlic, salt, and pepper. Stir evenly.
  4. Add the onions, green olives, and cool beans and toss until coated, add hot pepper flakes if using. Set your salad out now, or keep it in fridge as long as you want to. Enjoy!
  5. Great for vegans and vegetarians alike.
  6. I sneak these and eat them one by one!