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Herbed Bean Salad

['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']

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.
2. Toss with the shallots and oil. Season with salt and pepper.
3. Just before serving, toss beans with the vinegar. Toss with the basil. Serve.

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