Marinated Green Beans

1. 1

   Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.

2. 2

   While the water is heating, snap off the ends of the beans and rinse them in cold water.

3. 3

   When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans.

4. 4

   Cook until they are tender all the way through but not mushy, 8 to 10 minutes.

5. 5

   While the beans are cooking, sliver the olives by slicing the flesh away from the pits.

6. 6

   Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano.

7. 7

   Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.

8. 8

   When the beans are cooked, drain them well and add them to the salad bowl.

9. 9

   Add the vinegar and toss.

10. 10

    Add the olive oil, toss again, and taste for salt.

11. 11

    Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.

12. 12

    Note: This salad can be made a day ahead and kept covered in the refrigerator.

13. 13

    Be sure to let it come to room temperature before servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.