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.