Serves 3-4; can be multiplied.
Ingredients
12 oz green beans
2 Tbsp chopped roasted red pepper (from a jar is fine)
1 Tbsp chopped or sliced onion
Juice of 1/2 lemon
2-3 Tbsp extra virgin olive oil
1/2 tsp ground cumin, or more to taste
1/4 cup chopped fresh flat-leaf parsley
Directions
Trim the green beans, removing the ends and the strings, and cut or break them into 1-inch pieces.
Prepare a mixing bowl with several inches of ice water, and set aside.
Set a sauce pan with 2 inches of water on the stove top, and bring the water to a boil over high heat. Add the beans, and cook for 2 minutes, until the beans are just slightly past the raw stage. Remove with a slotted spoon and dump the beans into the bowl of ice water, to stop the cooking and set the bright green color (this is called blanching).
Add the red pepper and onion to another mixing bowl. Lift the beans out of the ice water, and dry them in a clean dish towel. Add them to the pepper and onion.
In a small jar, combine the lemon juice, olive oil and cumin. Shake to bring everything together, and taste. If you like a stronger cumin flavor, add a pinch more.
Pour the dressing over the beans, and toss in the parsley. Gently mix everything together, and serve at room temperature.