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| Summer salad of green beans |
300g very young and fragile beans
4-5 small tomatoes
1 stalk of garlic
a little dill and parsley
3 tablespoons vegetable oil
3 tablespoons lemon juice (vinegar)
1 teaspoon mustard
Clean green beans cut across in half, then lengthwise into halves. Boil it in a little salted water and drain. While still warm, toss with 2 tablespoons oil, but as cool - with lemon juice mixed with mustard. Add the finely chopped garlic and dill and mix well. Pour beans into salad. Pour tomatoes on top, cut in halves or pieces, if smaller. Salt them, pour in 1 tablespoon oil and sprinkle with finely chopped parsley.
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