Green Beans with Preserved Lemons

Yield: Makes 4 servings

Ingredients

• 1  pound  fresh green beans, trimmed
• 1/4  cup  minced Preserved Lemons
• 2  tablespoons  extra-virgin olive oil
• 1/4  teaspoon  freshly ground black pepper

Preparation

Bring a large pot of water to a boil over high heat; add beans, return water to a boil, and cook 4 to 6 minutes or until beans are crisp-tender. Drain.

Whisk together Preserved Lemons, olive oil, and pepper in a large bowl. Add hot cooked beans, and toss to coat. Serve hot or at room temperature.