Grean and Yellow Beans with Basil and Tapenade
Serves 4-6
Ingredients
- 1 1/2 lbs. green and yellow beans, stem ends discarded
- 1/2 cup red onions, thinly sliced
- 1/4 cup basil, thinly sliced
- 1/4 cup tapenade
- salt and pepper
Bring a large pot of salted water to a boil. In batches, drop the beans into the pot and cook, uncovered, until crisp-tender, 3 to 4 minutes. If serving hot, toss with remaining ingredients and serve.
For a cold salad, strain beans and place in ice water. Strain, mix with remaining ingredients, and serve.