Boil the beans in salted water for about 5 minutes until tender but still crisp (steaming is okay too).
In a small bowl, combine the oil, vinegar, and minced garlic and add salt and pepper to taste.
Dress the still-hot beans with the oil and vinegar mix, add the chopped mint leaves, and toss. Serve hot as a side dish or chill and serve as a salad.
Wine Pairing(s)
Chateau Tourte Des Graves
La Chapelle de Bages
Louis Latour Nuits-Saint-Georges
Caillou de Canesse Côtes de Bourg
Chateau Saint Jean Cabernet Sauvignon
Barnard Griffin Syrah
Martin & Weyrich 'Etrusco' Cabernet Sauvignon
Louis Jadot Pommard Épenots
Nickel & Nickel 'Darien' Syrah
Paul Jaboulet Aine Crozes Hermitage
Calories From Fat 62 Protein 2 Total Fat 6 Carbohydrates 8
Calories 97 Dietary Fiber 4 Calcium 48 Iron 1 Sodium 7 Vitamin A 897
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