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1
Prepare an ice-water bath by filling a large bowl with ice and water.
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2
Bring a large pot of salted water to a rolling boil over high heat.
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3
Add the beans and cook until crisp-tender, about 3 minutes.
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4
Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged.
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5
In the same pot, heat the oil over low heat.
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6
Add the garlic and heat until fragrant, 45 to 60 seconds.
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7
Drain the beans, shaking off the excess water.
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8
Return the beans to the pot along with the tomatoes.
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9
Add the olives and herbs and toss to combine.
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10
Drizzle over the vinegar and toss to coat.
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11
Taste and adjust for seasoning with salt and pepper.
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12
Serve hot, warm, or cold.
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13
Green beans grow as either bush beans or pole beans (the beans grow on a vine that travels up a pole).
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14
Typically, pole beans are bigger, thicker, and tougher than bush beans.
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15
They can be substituted for their thinner counterparts, but will take longer to cook until tender.
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16
Pole beans are still fairly old-school and are most often simmered with fat until they are soft and tender, not crisp.
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17
Haricots verts are especially thin and tender French green beans that are better when briefly cooked to showcase their flavor.
