A very light and quick salad, an appetizer, and at least a side dish. In the bean season, we cook it often and in a variety of ways... this salad is included in the menu. Very easy to prepare.
Boil the beans until tender in salted water, the main thing is not to overcook.
We throw it into a colander. Let it cool down.
Transfer to a bowl, squeeze the garlic through a press.
Add lemon juice, chopped parsley (I have frozen), salt, season with vegetable oil.
