Squid and Green Bean Salad

Trim the beans and blanch in boiling, salted water until al dente. Drain, refresh in cold water and drain well. Wash and slice the tomatoes. Peel the onion and cut into thin rings. Peel and finely chop the garlic. Wash and dry the squid and cut into pieces (the tubes into rings, the arms into strips). Heat the oil and saute the garlic over a medium heat. Then add the thyme and squid and quickly cook the squid, turning occasionally. Add the lemon juice and season well with salt and pepper and a little sugar. Mix the squid with the beans, tomatoes and onions and serve lukewarm.