Posted on by Cary Gersh

Marinated Green Beans

Marinated Green Beans
Yields 2
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0 calories
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Yields
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt (such as Diamond Crystal) and black pepper
  2. 12 ounces green beans, ends trimmed
  3. 3 tablespoons olive oil
  4. 2 tablespoons red wine vinegar
  5. 2 garlic cloves, grated
  6. ¼ cup torn fresh basil leaves
  7. ¼ cup torn fresh mint leaves
  8. Crushed red pepper (optional)
Instructions
  1. In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.
  2. Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.
  3. Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.
  4. Serve cold or at room temperature, garnished with the remaining basil and mint.
Adapted from New York Times Cooking
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calories
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Adapted from New York Times Cooking
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