This is an excellent light meal, especially during the summer, when it can be also cooked in advance, so that the next day it can be served cold.
- 4 cups of cleaned yellow green bean
- 2 tablespoons of olive oil
- 1 onion pinch of unrefined sea salt
- 3-4 large and ripe tomatoes, steamed, cleaned and chopped
- 2 cloves of garlic
- 1 bunch of parsley
Heat the olive oil, add chopped onion and fry for a minute or two, then season with salt and add the green beans. Add the tomatoes and simmer for 10 min. Chop 2 cloves of garlic and stir into the dish. Stir in the chopped parsley and remove the pot from heat immediately.
For 4 servings.