I'm pretty sure I learned this recipe from Sara Moulton (remember when the Food Network used to be staffed with real chefs and we learned things?). I think she had a few more ingredients, maybe rice vinegar or sesame seeds? Either or both would work well, as would lemon zest. But I like the sweetness and simplicity of tender beans, a splash of nutty oil and the sharpness of raw garlic. It's become a summer staple for me, and I've even had one friend -- who hates all green things -- go back for seconds. To those cilantro-haters, I can only offer a mea culpa. You could substitute fresh parsley, but it wouldn't be the same. Use "young" green beans: not haricot vert, not thick, woody ones. (You can also make this with sugar snap peas, snow peas, peas, or a mix. This week, I added a handful of snow peas.) - Teri

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