The early Spanish settlers originally called San Francisco "Yerba Buena," which was a local species of wild mint that they found growing in abundance in the area. It translates to "good herb" and mint sure is a "yerba buena" in this delicious green bean salad. Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 pound fresh green beans, trimmed
- 8 fresh mint leaves, chopped
- 1 tbsp olive oil
- 3 tbsps rice vinegar
- salt and fresh ground black pepper to taste
Preparation:
- Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag.
- Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavors combine. Serve cold.
