2 cloves garlic
1/2 red onion, in thin slices
3 tablespoons rice wine or white balsamic vinegar
Salt to taste
1 tablespoon sugar
1/2 cup minced fresh mint, plus additional for garnish
1/4 cup diced oil-cured black olives (Optional)
2 pounds green beans, trimmed
Combine the garlic, onion, oil, vinegar, salt, sugar, mint and olives in a rectangular glass Pyrex baking dish that’s large enough to hold the beans. Make ahead, at least 1 hour; set aside.
Cook the beans in plenty of boiling water to which 1 tablespoon of salt has been added. Drain the beans and put them in ice water for 30 seconds to stop the cooking process and help retain the fresh green color. Drain again and add the beans immediately to the marinade; toss several times and allow to stand at least 1 hour, covered, before serving. Sprinkle with fresh mint. Serve at room temperature.
Variation: Add cooked chickpeas to the mix.
This recipe is featured on show 1802, Fantastic Green Beans – Fagiolini Fantastici.
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