Make sure you have the dressing ready when the beans are cooked. Tossing the hot green beans into the dressing helps to flavor the beans.
Time: about 20 minutes
1 lb green beans (or a green and yellow bean mix), trimmed, cut in 1 inch pieces
1/4 lb sliced bacon, cut in 1/4 inch pieces, cooked, crispy
1 TBSP dried summer savory
3 TBSP olive oil
2 TBSP fresh lemon juice
3 TBSP water
1 medium white onion, finely chopped
- In a large pot, cook green beans with 1 tablespoon of salt and 1 tablespoon of summer savory in boiling water, 5 minutes or until crisp-tender.
- Meanwhile in a large bowl, whisk together lemon juice, olive oil and season to taste with salt and pepper. Stir in finely chopped onion and crispy bacon.
- Drain beans in a colander and immediately add to the dressing. Toss until the beans are well coated.
- Serve warm or at room temperature or chill in fridge.
Variation: Add 1 tablespoon mustard to the lemon juice olive oil mixture.