Remove the tops from the green beans. Bring a pot of salted water to a boil. Blanch green beans by cooking for 3-5 minutes, or to desired softness. Remove, drain, and run under cold water. To fully halt cooking, submerge cooked beans in a bowl of ice water for a few minutes.

Finely chop or grate garlic.

In a bowl, combine the green beans with the garlic, vinegar, olive oil, salt, and pepper. Quantities of vinegar and olive oil can be adjusted to make a vinaigrette that just coats the beans, but keep equal proportions of both.

Toss salad and enjoy!