• In serving bowl, combine lemon juice and salt; set aside.
• Heat 1 tbsp olive oil in sauté pan set over medium-high heat. Add beans; toss well. Cover and cook for 3 minutes. Add water; cover and cook for 3 minutes or until tender.
• Transfer to serving bowl; drizzle with remaining olive oil. Just before serving, toss salad. Sprinkle each portion with almonds.

Recipe Provided by Chef Sharon Sanders