STRING BEAN SALAD

10 ounces of frozen string beans

2 cup of marinated artichoke hearts, drained

1/8 cup of marinade from jar

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1 spring garlic or 3 scallions, chopped

1 can of black olives, drained

Zest from 2 lemons

Juice from 2 lemons

4-5 leaves of fresh basil, chopped

Freshly ground salt, to taste

Freshly ground pepper, to taste

Steam string beans in a large pot.

When cooked through yet still crisp, drain and place in a large bowl.

Add all remaining ingredients and mix well.

Refrigerate for a few hours to let the marinade soak into the vegetables.

This salad is best served at room temperature.