Green Bean and Tomato Salad

- Cook beans in salted water until beans are bright green and just tender but not softened (about 3 minutes.) Drain and rinse the beans immediately under cold running water. Transfer to a paper-towel lined plate and gently pat dry.
- Just before serving, combine fresh herbs (your choice), red wine vinegar, and olive oil in a large bowl. Whisk well to blend ingredients. Add beans and tomatoes, season with salt and pepper and toss gently. Serve.

Here's the link. Although we changed it up a bit.