Summery Salad recipe - from the The Mitchell/Mays Family Cookbook Family Cookbook

Ingredients

• Vinaigrette:
• 2 small cloves of garlic, minced
• 1/2 teaspoon coarse salt
• 1/4 cup red wine vinegar
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon sugar
• Coarse black pepper to taste
• 1/2 cup extra virgin olive oil
• Salad:
• 1 pound tender green beans, ends trimmed and blanched
• 1 pound wax beans, ends trimmed and blanched
• 1/2 pound sugar snap peas (strings removed), blanched
• 6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges
• 2 large shallots, slivered
• 1-1/2 cups whole fresh basil leaves, rinsed, patted dry and slivered
• Salt and pepper to taste