- 1 pound green beans
- Chopped oil-packed sun-dried tomatoes
- Chopped toasted walnuts
- Fresh lemon juice
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- In a large skillet, bring 1/4 inch of salted water to a boil. Add the green beans, cover and cook until crisp-tender, about 4 minutes. Drain the beans and transfer them to a bowl. Add sun-dried tomatoes and walnuts and toss. Dress with lemon juice and olive oil, season the beans with salt and pepper and serve.