Caprese Salad - cooking recipe

Ingredients

1 lb green beans, washed and ends removed
2 large tomatoes, sliced in 1/3-inch rounds
1 -2 garlic clove, minced
3 ounces part-skim mozzarella cheese, sliced thinly
5 fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 - 1/2 teaspoon salt (about 1/4-1/2 tsp.)

Preparation

Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
On a large serving platter, cover bottom with a layer of green beans. Then place the tomato slices in a single layer on top. Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.