1 1/2 pounds green beans
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
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.