Warm Bean, Snap Pea, and Tomato Salad

• 4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup)
• 4 ounces sugar snap peas, trimmed and cut in half (about 1 cup)
• 1 tablespoon extra-virgin olive oil
• 4 scallions, sliced into 1/4-inch rounds
• 3 garlic cloves, minced
• 1 1/2 cups cooked cannellini beans, drained
• 2 beefsteak tomatoes, cut into 1/2-inch dice, juice and seeds reserved
• 1/2 teaspoon coarse salt
• Freshly ground black pepper
• 1 cup loosely packed fresh basil leaves

1. Prepare an ice-water bath; set aside.
2. Bring a medium pot of water to a boil over high heat.
3. Add the wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes.
4. Remove the beans with a slotted spoon, and immediately plunge into the ice bath.
5. Drain, and set aside.
6. Repeat with the snap peas, blanching them about 1 minute.
7. Heat the oil in a large saute pan over medium heat.
8. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes.
9. Add the cannellini beans, and cook until just heated through, about 2 minutes more.
10. Transfer the mixture to a large bowl.
11. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt.
12. Season with pepper.
13. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture.
14. Toss to combine; serve warm.
15. (Per serving)
16. Calories: 177
17. Fat: 4g
18. Cholesterol: 0mg
19. Carbohydrate: 28g
20. Sodium: 255mg
21. Protein: 9g
22. Fiber: 11g

wax beans, sugar snap peas, extravirgin olive oil, scallions, garlic, beans, beefsteak tomatoes, coarse salt, freshly ground black pepper, basil

Taken from www.epicurious.com/recipes/food/views/warm-bean-snap-pea-and-tomato-salad-392380 (may not work)