3 Tablespoons lemon juice
1/2 Teaspoon of sea salt
1/4 Tablespoon of fresh ground pepper
8 Tablespoons of extra virgin olive oil
1 clove of garlic, minced
4 cups green beans, French cut
1 Tablespoon onion, minced
2 cups mushrooms, wiped and sliced
1/2 teaspoon dried mustard
1 cup of Almonds, sliced
Most green bean recipes call for the beans to be cooked so long that much of the nutrients are lost. In this recipe they remain completely intact.
Combine ingredients for marinade and pour over beans, mushrooms and almonds. Toss well. Allow marinate for 2 hours in a dehydrator or overnight in a refrigerator. Serve chilled or just slightly warmed.