Herbed Bean SaladAntonis Achilleos
Sheila's tips:
ā¢ Have plenty of sparkling water and lemons and limes (cut in quarters) on hand. You can pop half a lime in the microwave on high for 10 seconds to make it more pliable.
ā¢ Making brewed iced tea? Let it cool before refrigerating, or it will cloud up.
Recipe information
Yield
Makes 8 servings
Ingredients
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
Preparation
Step 1
1. 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.
Step 2
2. Toss with the shallots and oil. Season with salt and pepper.
Step 3
3. Just before serving, toss beans with the vinegar. Toss with the basil. Serve.
