This is a refreshing salad for those warm summer months.
1 pound (455 g) organic string beans, trim the ends
1/2 cup (100 g) each: packed fresh basil leaves and drained capers in brine
2 Tbs. (30 ml) each: red-wine vinegar and olive oil
1. Bring a large pot of salted water to a boil.
2. Add the string beans and balance until tender, about 7 minutes.
3. Drain and rinse.
4. Shred the basil.
5. Punt he string beans in a bowl, and toss with the capers and basil.
6. Drizzle with the vinegar and oil.
7. Toss to coast and serve slightly warm or at room temperature.
Growing string beans
Insalata di Fagiolini, Capperi, e Basilico (Italian)
Serves 6
1 pound (455 g) organic string beans, trim the ends
1/2 cup (100 g) each: packed fresh basil leaves and drained capers in brine
2 Tbs. (30 ml) each: red-wine vinegar and olive oil
1. Bring a large pot of salted water to a boil.
2. Add the string beans and balance until tender, about 7 minutes.
3. Drain and rinse.
4. Shred the basil.
5. Punt he string beans in a bowl, and toss with the capers and basil.
6. Drizzle with the vinegar and oil.
7. Toss to coast and serve slightly warm or at room temperature.
Growing string beans
