2 cups green beans, trimmed
2 cups wax beans, trimmed
1/2 cup red wine vinegar
1 tablespoon granulated sugar
1 medium red onion, cut in half and thinly sliced
1 tablespoon extra-virgin olive oil
1/4 cup fresh basil leaves or 2 tablespoons dried basil
1/2 cup pine nuts, toasted
Freshly ground black pepper
Bring a medium pot of well-salted water to a boil. Cook the beans in the water until crisp-tender; cook each type separately as cooking time will vary. Run beans under cold water to cool. Drain well and put the beans in a serving bowl. In a small saucepan, combine the vinegar, sugar, and 1 teaspoon kosher salt. Bring the mixture to a boil over medium-high heat. Add the sliced onion, return to a boil. Allow to cool, about 15 minutes.
Drain the onions and reserve the vinegar. Toss the marinated onions with the beans, add 2 tablespoon of the vinegar and the olive oil. Add the basil and pine nuts, season to taste with salt and pepper and toss again. Add more of the vinegar if you’d like a little more tang.