Tomato and Summer Bean Salad

• 1 garlic clove, sliced 1/4 inch thick
• 2 tablespoons extra-virgin olive oil
• 1/4 pound green beans, trimmed
• 1/4 cup fresh shelled cranberry beans
• 1/4 teaspoon chopped thyme
• Salt
• Two 1-pound tomatoes, sliced 1/3 inch thick
• Freshly ground pepper
• 2 tablespoons thinly sliced basil leaves

1. In a medium bowl, steep the garlic in the olive oil for 10 minutes.
2. Meanwhile, in a small saucepan of boiling salted water, cook the green beans until just tender, about 3 minutes.
3. Using a slotted spoon, transfer the beans to a work surface and let cool, then cut into 1-inch lengths.
4. Add the cranberry beans to the boiling water and simmer over moderate heat until tender, about 12 minutes; drain.
5. Add the hot cranberry beans and the thyme to the olive oil and let steep, stirring a few times, until the beans have cooled, about 10 minutes.
6. Discard the garlic.
7. Add the green beans to the olive oil and season with salt.
8. Arrange the tomato slices on a platter and season with salt and pepper.
9. Spoon the beans over the tomatoes, sprinkle with the basil and serve.

garlic, extravirgin olive oil, green beans, cranberry beans, thyme, salt, tomatoes, freshly ground pepper, basil

Taken from www.foodandwine.com/recipes/september-2008-tomato-and-summer-bean-salad (may not work)