pat's Recipe

Green Bean, Red Onion, and Mint Salad

Category: Bean salads

1 clove garlic, crushed with the side of a
knife
1/3 cup finely chopped mint, such as
spearmint, peppermint
1 1/2 lb tender green beans, trimmed and cut
into 2-inch lengths
3 Tbsp olive oil
1 small red onion, cut into thin wedges
2 cups small red or yellow pear tomatoes,
halved lengthwise
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

Heat a large pot of salted water to boiling. Meanwhile, rub the inside of a salad bowl with the garlic. Reserve any remaining garlic for another use. Add he mint to the bowl; set aside.
Add the green beans to the boiling water; stir until the water returns to boiling. Cook the beans, covered, for 6 to 8 minutes or until tender to the bite but still bright green. Drain and immediately add the hot beans to the mint, tossing to combine. Add the olive oil; toss. Add the onion, tomatoes, salt and pepper and toss again. Serve warm or at room temp.
makes 6 servings