Marinated Green Beans
Adapted by Ron Glanville for In Good Taste Cooking School

1 1/2 pounds green beans, trimmed and washed
Salt
6 large green olives, pitted and slivered

6 Kalamata olives, pitted and slivered
4 garlic cloves
3 tablespoons finely shredded fresh basil leaves
1 tablespoon coarsely chopped fresh oregano leaves
1 tablespoon capers, rinsed
1 tablespoons red wine vinegar

1 Tablespoon of Balsamic vinegar

¼ cup of extra virgin olive oil

Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.

When the water comes to a boil, salt it generously and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes. Immediately plunge the beans into a bowl of ice water to stop the cooking.

Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.

Drain the beans well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.