Summer Garden Salad with Green Beans and Cherry Tomatoes
1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
1 large tomato, chopped and seeded
1/3 cup extra-virgin olive oil
2 Tbsps balsamic vinegar
2 garlic cloves, minced
1 tsp dried oregano
1/4 cup fresh parsley, chopped
1 cup cherry tomatoes, halved
Salt and pepper to taste
Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.
Yield: 6 - 8 servings
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