Italian Green Bean Salad
3 handfuls of fresh green beans, stems removed and cut in 2-inch pieces
3 or 4 fresh Roma tomatoes, cut into wedges, seeds removed if you'd like
3 cloves of fresh garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
10 fresh basil leaves, either chopped or left whole
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
sea salt and black pepper to taste
1. Bring a pot of water to a boil. Meanwhile, while the water is coming to a boil, have a large bowl of cold water with ice cubes in it ready. When the water in the pot comes to a boil, add the green beans and let "cook" for about 30 seconds to a minute, or until they're super bright green. Then, quickly drain the beans in a colander and add them directly to the bowl of ice water to "shock" them and lock in their color. Let them sit in the cold water for at least 3 minutes and then drain them.
2. In a large mixing bowl, add the drained green beans, tomatoes, garlic, and herbs. In a small bowl, wisk together the vinegar and oil and then add this to the vegetables. Season with sea salt and pepper or more vinegar to taste. Toss and serve. For best flavor, let marinate for at least an hour before tossing again and serving.
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