Herbed Bean Salad
1 1/2 lbs. green beans, stem ends snapped
1 1/2 lbs. wax beans, stem ends snapped
2 Tbsp. shallots, finely minced
1/4 cup olive oil
salt and pepper to taste
2 Tbsp. red-wine vinegar
1/2 cup torn fresh basil leaves
How to make it
Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry. Place the beans in a large bowl.
Toss with the shallots and oil.
Season with salt and pepper.
Just before serving, toss beans with vinegar.
Toss with the basil.