Ingredients

Makes 8 servings

　　1 1/2 pounds tender green beans, stem ends snapped

　　1 1/2 pounds tender wax beans, stem ends snapped

　　2 tablespoons finely minced shallots

　　1/4 cup extra-virgin olive oil

　　Salt and pepper, to taste

　　2 tablebspoons red-wine vinegar

　　1/2 cup torn fresh basil leaves

　　

Step 1

1. Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry. Place in a large bowl.

　　

Step 2

2. Toss with the shallots and oil. Season with salt and pepper.

　　

Step 3

3. Just before serving, toss beans with the vinegar. Toss with the basil. Serve.

　　Sheila's tips:

　　• Have plenty of sparkling water and lemons and limes (cut in quarters) on hand. You can pop half a lime in the microwave on high for 10 seconds to make it more pliable.

　　• Making brewed iced tea? Let it cool before refrigerating, or it will cloud up.