| | Marinated Vegetables
1 pound of green beans, French-cut (or asparagus)
juice of 1/2 lemon
water
salt, pepper, and garlic powder, to taste
Cook the vegetables in a small amount of water (salted) until tender but still firm. Drain and allow to cool. Season with salt, pepper, and garlic powder. Squeeze the lemon juice over the vegetables and refrigerate. Serves 6-8.
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