This dish is simple and delicious for a hot summer day. Serve cold at a barbecue or hot with a roast, it is very flexible.
I cooked my string beans in some salted boiling water for a few minutes (3-4 minutes), I used frozen string beans. We like our veggies crunchy so I undercook a little bit and then quickly rinse with cold water. I sauteed the garlic in the olive oil. I threw the green beans in a bowl poured garlic and oil over the whole thing and squeezed 1/2 of a fresh lemon and tossed again. Added a tiny bit of salt and it was great. I think 1/4 cup of oil is too much. 2 tablespoons is more than enough. Follow your common sense when cooking and you'll never go wrong. Thanks for sharing. - 20 May 2009 (Review from Allrecipes USA and Canada)
I think you need to be Italian to really enjoy this dish. My boyfriend's whole family makes a variation of these green beans and they love them. My friend's overweight 13 year old daughter won't eat any vegetables, she told her mom the only ones she can eat are green beans. So I made her a batch and she ate the whole thing! I used 4 garlic cloves and sunflower oil instead of oil (my preference). I also substitute a little white vinegar in place of some of the lemon juice. - 25 Oct 2007 (Review from Allrecipes USA and Canada)
Tasty. I use shallots instead of garlic due to allergy. Simple to make. They can be served cold and are quite good that way. - 17 Apr 2009 (Review from Allrecipes USA and Canada)