This is an easy accompaniment to any dish. I love to use fresh beans from the garden to make it.—Patty Kile, Elizabethtown, Pennsylvania
- 3 pounds fresh green beans, trimmed
- 1/2 cup red wine vinegar
- 1/2 cup canola oil
- 1/3 cup minced fresh mint
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- Place beans in a Dutch oven and cover with water. Bring to a boil; cover and cook for 5-7 minutes or until crisp-tender. Drain and place in a large bowl.
- In a small bowl, whisk the vinegar, oil, mint, garlic and salt. Pour over beans and toss to coat. Cover and refrigerate until chilled. Yield: 13 servings.
Originally published as Chilled Minty Green Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p164
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