Prep 10 mins
Cook 0 mins
- 1892.72 ml green beans, trimmed
- 14.79 ml extra virgin olive oil
- 78.07 ml sun-dried tomato
- 2.46 ml pepper
- 0 tps. salt
- 78.07 ml almonds, sliced
- In a large saucepan of boiling salted water, cook beans until bright green and tender crisp, about 2 minutes.
- Drain and toss with olive oil, tomatoes, pepper and salt.
- Transfer to platter and sprinkle with almonds.