1 lb green beans, washed and trimmed 1 Tablespoon fresh lemon juice 1/2 cup Kalamata olives, sliced 1/4 cup sliced onions 1 Tablespoon olive oil
Cook green beans in boiling salted water until just crisp tender. Add oil to a small skillet over medium high heat. When hot, add onions and saute until softened. Reduce heat to low and add beans and olives to skillet. Sprinkle with lemon juice; season to taste with salt and pepper and serve.