Tomato and Summer Bean Salad

1. 1

   In a medium bowl, steep the garlic in the olive oil for 10 minutes.

2. 2

   Meanwhile, in a small saucepan of boiling salted water, cook the green beans until just tender, about 3 minutes.

3. 3

   Using a slotted spoon, transfer the beans to a work surface and let cool, then cut into 1-inch lengths.

4. 4

   Add the cranberry beans to the boiling water and simmer over moderate heat until tender, about 12 minutes; drain.

5. 5

   Add the hot cranberry beans and the thyme to the olive oil and let steep, stirring a few times, until the beans have cooled, about 10 minutes.

6. 6

   Discard the garlic.

7. 7

   Add the green beans to the olive oil and season with salt.

8. 8

   Arrange the tomato slices on a platter and season with salt and pepper.

9. 9

   Spoon the beans over the tomatoes, sprinkle with the basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.