Wash the green beans thoroughly under cold running water, then trim the ends and snap them into 2-inch pieces. Pat them dry with a clean kitchen towel—this helps them cook more evenly and develop better texture when they hit the boiling water.

Bring a large pot of water to a rolling boil and add the prepared green beans along with 1/2 teaspoon of salt. Cook for 6-10 minutes total, tasting at the 6-minute mark—you want them tender-crisp, not mushy. Drain them thoroughly in a colander and transfer to a serving bowl while still warm, as they'll absorb the dressing better at this temperature.

While the beans are still warm, add the minced garlic paste and red wine vinegar to the bowl, stirring to combine and let the warm beans soften the raw garlic slightly. Drizzle in the olive oil and sprinkle with the remaining 1 teaspoon of salt, then toss everything together until the beans are evenly coated. I always dress warm beans immediately because the heat helps the vinegar's acidity and oil's richness penetrate the vegetables for better flavor integration.