Stringbean Salad/Insalate di Fagioli

 

1 pound green beans, trimmed and cut in half
2 cloves of garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons of red wine vinegar

                                                                                                         serves 4

  1. Cook the beans in boiling salted water for 8 minutes. Drain, place in ice bath, drain again and pat dry.
  2. While the beans are cooking, in a serving bowl, whisk together the garlic, olive oil, vinegar, salt and pepper.
  3. Transfer the beans to the serving bowl and toss to coat. Season to taste.

The beans can be made ahead and kept in the refigerator. They are best served at room temperature. The vinegar will cause the beans to lose some of its bright green color but the flavors that will develop are worth the sacrifice.

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