Summer Bean Salad – To Go

This recipe is also featured in Tuscany Tonight’s Summer Picnic Quick Menu. Click here to view entire menu.

Serves: 6

1 1/2 pounds of green and yellow beans
1/2 teaspoon sea salt
2 shallots thinly sliced
2 tablespoons white wine vinegar
1 cup of cherry tomatoes cut in half
2 tablespoons extra virgin olive oil
2 tablespoons fresh mint or basil, chopped

In a medium ?large size bowl toss the shallots with the vinegar and set aside.

Bring a large pot of water (6 qt) and salt to a boil. Add the beans and cook for 5 ?10 minutes until just tender, drain.

Add the hot beans to the bowl and toss with the shallot and vinegar. Allow to slightly cool, add the tomatoes, mint and olive oil, gently toss.

Store in an airtight container until ready to serve. Serve at room temperature.

This can be turned into a pasta salad by adding 2 cups of cooked fusilli and cut the green beans into 1?lengths before cooking.