A real summertime treat when made with some of Mary’s home-grown beans, or you can grow your own!
2 shallots, sliced
a splash of champagne vinegar
1 lb fresh green beans
3 TB olive oil
2 TB fresh basil, chopped
2 TB sherry vinegar
½ pt cherry tomatoes
Toss sliced shallots with champagne vinegar and set aside. Cook green beans until crisp-tender and drain. Toss hot beans with oil, shallots, basil, and salt & pepper to taste. Cool to room temperature. Add sherry vinegar and cherry tomatoes just before serving.