Green Broad Bean Salad

Great with grilled leg of lamb or lamb chops seasoned with oregano and garlic.

1 pound broad green beans, trimmed
2 cloves garlic
1/2 teaspoon salt, divided
1/4 cup extra-virgin olive oil
2 tablespoons vinegar
1 cup thinly sliced fennel
6 pitted kalamata olives
1/4 teaspoon freshly ground black pepper

In saucepan place beans in 4 cups of boiling salted water; boil 4 to 6 minutes or until tender. Drain and rinse with cold water.

Meanwhile mash garlic with 1/4 teaspoon salt. Add oil and vinegar; whisk to combine.

Combine cooked beans, garlic mixture, fennel, olives, remaining salt, and pepper; toss. Chill well before serving.

Makes 8 servings.