MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 6 servings
   1 1/2 lb Green beans, fresh
     1/4 c  Orange bergamot mint, fresh
            -ly chopped, plus 4 sprigs
            -for garnish
     1/4 c  Lemon juice
       2 sm Cloves garlic
       1 ts Sea salt
       1 ts Cayenne chile pepper, seeded
            -& freshly chopped, or 1/2
            -ts dried red chile flakes
     2/3 c  Olive oil
     1/4 c  Parsley, freshly chopped
   Rinse the beans and snap off the tips. Fill a large pan with water and
   bring to a boil. Add beans, let water return to a boil, and cook
   beans for 1 minute. Drain beans in a colander, pouring cold water
   over them until cool. Set aside in colander, allowing them to dry.
   Make the dressing:  Pour lemon juice into a large mixing bowl. Crush
   garlic clove, add to bowl. With the back of a wooden spoon, press
   garlic into lemon juice to release its oil, then discard. Add sea
   salt and chile pepper, and stir with a whisk. Add olive oil in a thin
   stream, stirring with the whisk until the dressing emulsifies, then
   stir in chopped mint and parsley. Add the beans, and toss them with
   the vinaigrette until well coated. Allow beans to marinate for about
   an hour before serving at room temperature.
   Source:  Shepherd’s Garden Seeds pamphlet.