1 lb fresh green beans*
2-3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Bring a large pot of water to boil. Boil the green beans about 2 minutes then blanch them in ice water. Meanwhile, whisk together the balsamic, oil and garlic to make the dressing. Drain the beans, toss with the dressing. Serve immediately or refrigerate.
* I was excited to see purple “green” beans at the farmers market and bought them and some regular beans. Then I got home and remembered that they don’t stay purple after you cook them-the turn the same green as the regular ones. Still tasty, though!
This is a simple, simple recipe that I like to make this time of year with the freshest, sweetest green beans. It can be thrown together in a just a few minutes, is good served hot or cold, travels well and even the leftovers are tasty. I ate a whole plate of them last night and kind of wanted more. It is good made with shallots, too or even green onions.