MARINATED GREEN BEAN SALAD
Green Bean salad marinated in oil and vinegar
Ingredients:
- Sea Salt
- 1 1/2 pounds fresh green beans
- 12 large green olives
- 4 garlic cloves, peeled and ends trimmed
- 3 tablespoons fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon capers
- 1 1/2 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
Method:
Bring to boil a pot of water large enough to hold the green beans on high heat.
While you are waiting for the water to heat, snap off the ends of the green beans and wash in cold water.
After the water is boiling, add about 2 teaspoons of sea salt and put in the green beans. Cook until beans are tender all the way through but not mushy, should be about eight to ten minutes.
Remove the olive pits and slice. Peel then crush the garlic cloves through a garlic press, shred the basil and coarsely chop the oregano. Add the olives, basil, garlic, oregano and capers in the salad bowl you will be using.
When the green beans are cooked, drain them and put them in the bowl with the other ingredients. Add the red vinegar, toss, add the olive oil, toss again and taste for salt. Let stand at room temperature for about 3 hours before serving. Serves 4 to 6 people.
Note: This marinated bean salad can also be made the day before as long as you take it out of the refrigerator and let it come to room temperature before serving.
green bean salad, salad marinade
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