Bring a large pan of water to a boil and add the beans. Cook for just a few minutes until they are just cooked through, but not soft.

Immediately drain the beans and run them under cold water. This will stop them cooking further and preserve their bright green color.

If you are planning to serve the salad cold, transfer the beans to the fridge. Or if room temperature, allow them to cool for 15 minutes. And if serving it warm, then you can proceed with the next step!

In a small bowl or cup, whisk together the red wine vinegar and olive oil.

Pour it over the beans, then added the basil and goat cheese.

Toss everything together and season with salt and black pepper.