In a sautee pan, drizzle about 1 Tb of olive oil and add chopped garlic. Saute on medium heat until just starting to change color.

Add green beans and saute for 4-5 minutes, periodically closing with a lid to help them steam a bit but still stay snappy. Add cherry tomatoes and continue to sate until tomatoes begin to burst and release their juices. Season with salt and pepper.

Once done, turn off the heat and garnish with capers, fresh cilantro and a squeeze of lemon.