Food Network: Marinated Green Beans

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Marinated Green Beans
Recipe courtesy of Every Night Italian, Published by Scribner, 2000

Ingredients
1 1/2 pounds green beans
Salt
12 large green olives
4 garlic cloves
3 tablespoons finely shredded fresh basil leaves
1 tablespoon coarsely chopped fresh oregano leaves
1 tablespoon capers
1 1/2 tablespoons red wine vinegar

Directions
Fill a pot large enough to hold the green beans with

water, place over high heat, and bring to a boil.

While the water is heating, snap off the ends of the beans and rinse them in cold
water. When the water comes to a boil, salt it generously (about 1 teaspoon per
quart of water) and put in the beans. Cook until they are tender all the way
through but not mushy, 8 to 10 minutes.

While the beans are cooking, sliver the olives by slicing the flesh away from the
pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely
chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad
bowl you will be using.

When the beans are cooked, drain them well and add them to the salad bowl. Add
the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let

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

Note: This salad can be made a day ahead and kept covered in the refrigerator. Be
sure to let it come to room temperature before servings.