These tender-crisp beans are accented with a medley of fresh herbs and olive oil.
1 pound green beans
¼ cup red onion, finely-chopped
3 tablespoons olive oil
2 tablespoons parsley, finely-chopped
2 tablespoons basil, finely-chopped
2 tablespoon chives, finely-chopped
Sea salt and fresh ground pepper
1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2. Heat the olive oil over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.