Herbed Bean Salad Recipe
- 1 1/2 pounds tender green beans, stem ends snapped
- 1 1/2 pounds tender wax beans, stem ends snapped
- 2 tablespoons finely minced shallots
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
- 2 tablebspoons red-wine vinegar
- 1/2 cup torn fresh basil leaves
- Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry. Place in a large bowl.
- Toss with the shallots and oil. Season with salt and pepper.
- Just before serving, toss beans with the vinegar. Toss with the basil. Serve.
