Beans marinated in a mint vinaigrette is a classic Italian dish; I’ve added cherry tomatoes because they go so well, and also we have an awful lot of cherry tomatoes at the moment.
Blue Lake beans seem to need about 6 minutes of cooking to be perfect (by my definition) but some of the more modern bean varieties have less heft to them, and cook faster.
4 to 6 servings
30 minutes – 15 minutes prep time
300 grams (10 ounces) green beans
1/4 cup finely minced fresh mint
1 tablespoon finely minced fresh oregano
OR 1 teaspoon dry oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
freshly ground black pepper to taste
300 grams (10 ounces) cherry tomatoes
Put a pot of water on to boil for the beans. Wash and trim them, and cut them into bite-sized pieces. When the water boils, cook them for 4 to 6 minutes, depending on variety of bean and desired tenderness.
Meanwhile, wash and mince the mint and oregano, discarding any tough stems. Put them in a salad bowl with the oil, vinegar, salt, and pepper. Wash and de-stem the tomatoes, and cut them in halves or quarters. Keep them separate from the rest of the salad until just before serving.
When the beans are cooked, drain them very well and mix them into the dressing in the salad bowl while they are still hot. Once they have cooled to room temperature, mix in the tomatoes and serve.