May 12, 2004

String Bean and Mint Salad

SERVES 4 - 6

This refreshing salad improves in flavor if allowed to rest for a while before it's served.

Several generous pinches salt
1/2 lb. string beans, trimmed
1/2 lb. wax beans, trimmed
1 bunch fresh mint
1 clove garlic, peeled and minced
Juice from half a lemon
2 tbsp. extra-virgin olive oil
Freshly ground black pepper

1. Bring a large pot of water to a boil over high heat. Add several generous pinches salt and 1/2 lb. each trimmed string beans and wax beans and cook until just tender, 5–7 minutes. Meanwhile, chop the leaves from 1 bunch fresh mint and set aside. Mix together 1 minced peeled clove garlic, juice from half a lemon, 2 tbsp. extra-virgin olive oil, half the chopped mint leaves, and salt and freshly ground black pepper to taste in a large bowl; set aside. Drain beans and cool under cold running water; drain thoroughly. Transfer beans to bowl and toss to mix well. Adjust seasonings. Just before serving, toss beans with remaining mint.