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1. In 4-quart Dutch oven bring water to boiling. Add green beans and return to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until beans are crisp-tender, adding garlic the last minute of cooking. Drain.
2. Meanwhile, in a large bowl combine basil, mint, sweet pepper, olive oil, and salt. Add drained green beans and garlic. Toss gently to combine. Makes 8 servings.