In 4-quart Dutch oven, bring water to boiling. Add green beans and return to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until beans are crisp-tender, adding garlic the last minute of cooking. Drain.
Meanwhile, in large bowl, combine basil, mint, sweet pepper, olive oil and salt. Add drained green beans and garlic. Toss gently to combine.