Green Broad Bean Salad

Great with grilled leg of lamb or lamb chops seasoned with oregano and garlic.

1		pound broad green beans, trimmed
2		cloves garlic
1/2		teaspoon salt, divided
1/4		cup extra-virgin olive oil
2		tablespoons vinegar
1		cup thinly sliced fennel
6		pitted kalamata olives
1/4		teaspoon freshly ground black pepper

In saucepan place beans in 4 cups of boiling salted water; boil 4 to 6 minutes or until tender. Drain and rinse with cold water.

Meanwhile mash garlic with 1/4 teaspoon salt. Add oil and vinegar; whisk to combine.

Combine cooked beans, garlic mixture, fennel, olives, remaining salt, and pepper; toss. Chill well before serving.

Makes 8 servings.


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