Mediterranean Green Beans and Potato Toss

In a 6-quart Dutch oven cook potatoes in enough boiling water to cover 10 minutes. Add green beans; cook about 5 minutes more or until potatoes are tender. Drain. Rinse with cold water to cool; drain again. Place in a large bowl. Add cannellini beans and olives; toss to combine. 2. For tomato sauce, in a large skillet cook shallots and garlic with 2 tablespoons water over medium about 2 minutes or until shallots are tender. Add tomatoes; cook 3 to 4 minutes more or until softened. Place tomato mixture in a blender with vinegar and lemon juice (or add the vinegar and lemon juice directly to the skillet and use an immersion blender). Blend until smooth. Return sauce to skillet; bring to boiling. Reduce heat to medium and simmer, uncovered, 10 minutes or until saucy. Season with salt and pepper. Stir in basil. 3. Toss potato mixture with tomato sauce. Garnish with additional basil.