Cool Green Bean & Tomato Salad

This Lesser Yang salad is totally dependent on the quality of the tomatoes. You can use either cherry or regular or heirloom. It doesn’t matter. Just make sure that they are vine ripened and at their peak and you won’t be disappointed. This salad came from the About.com website. I get lots of ideas from the internet and then modify. This particular recipe is almost verbatim.

Serves 4

1 pound green beans, trimmed
1/2 pound fresh tomatoes, chopped or halved
1/4 cup chopped fresh basil
3 tablespoons white wine vinegar
2 teaspoons extra virgin olive oil

Bring a large pot of water to a boil. Add the beans and cook for 4-5 minutes. Drain and plunge green beans into cole water to stop the cooking precess and retain the colr. They should still be tender crisp.

In a large bowl, combine cooked and cooled green beans and chopped tomatoes. Add basil. whisk together vinegar and soil and drizzle over salad. Toss until lightly coated. Serve at room temperature or slightly chilled.