Serves 2
In a large pot of boiling salted water, cook 1/2 pound trimmed green beans until crisp-tender, about 3 minutes; drain and rinse under cold water. Transfer to a bowl and toss with 1/2 teaspoon extra virgin olive oil, mint sprigs or 1 tablespoon plus 1 1/2 teaspoons 1 1/2 teaspoons chopped fresh mint leaves, and 1/2 teaspoon fresh lime juice, or to taste. Season with coarse salt and freshly ground pepper, and serve.
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