Recipe courtesy Rachael Ray and Elsa Scuderi
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper
Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes.
Cold shock beans by running under cold water and drain well.
Place beans in a bowl and combine with onions, cucumber and tomato.
Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon.
Season salad with coarse salt and pepper, to taste. 

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