1 pound Florida snap beans, stems trimmed
1 each Florida red and yellow bell pepper, seeded and julienne
2 teaspoons olive oil
4 cloves garlic, finely chopped
½ lemon, juiced
Sea salt and fresh ground black pepper, to taste
In a large sauté pan, heat the olive oil over medium-high heat. Carefully add the bell pepper, cook for about 1 minute. Add the beans and cook for 3 to 5 minutes. Add the garlic and continue cooking for another minute or until crisp-tender. Add lemon juice and toss before serving.
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