Bean Salad with Red Onion

1 pint (1/2 quart) of beans 
3 Tbsp. olive oil
2 garlic cloves – minced
1 tsp. lemon zest + 1 tsp. fresh lemon juice
2 small red onions – cut in quarters lengthwise

Boil beans in a pot for about 2 minutes. Cool them immediately in an ice bath or just a bowl of cold water.
Mix your dressing: whisk 2 Tbsp. olive oil, garlic, lemon zest, lemon juice. Toss the cooled beans with the dressing.
In a frypan add the last Tbsp. of olive oil and saute the onion quarters. Don’t break them up… let the outsides get a bit broiled looking. Add them on top of your beans.

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