Green Broad Bean Salad

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Green Broad Bean Salad

 

1 pound broad green beans, trimmed

2 cloves garlic

1/2 teaspoon salt, divided

1/4 cup extra-virgin olive oil

2 tablespoons vinegar

1 cup thinly sliced fennel

6 pitted kalamata olives

1/4 teaspoon freshly ground black pepper

 

In saucepan place beans in 4 cups of boiling salted water; boil 4 to 6

minutes or until tender. Drain and rinse with cold water.

Meanwhile mash garlic with 1/4 teaspoon salt. Add oil and vinegar; whisk to

combine.

Combine cooked beans, garlic mixture, fennel, olives, remaining salt, and

pepper; toss. Chill well before serving.

Makes 8 servings.