Green Bean Salad

Green Beans are coming into season. The combination of the green beans, cherry tomatoes and red onion makes for a bright and cherry side dish. If your onion has a bite to it, soak it in the vinegar for 15 minutes before assembling the rest of the salad. I usually just throw my onions into the bottom of the salad bowl and pour the amount of vinegar I need over the top.

Serves 4
3/4 of a pound of green beans with the ends cut off
1/4 cup of diced red onion
1/2 cup sliced cherry tomatoes
1/3 cup white wine vinegar
1 tablespoon of your favorite mustard, I like dijon
1/4 cup extra virgin olive oil
salt and pepper to taste.

Fill a medium sized sauce pan half way with water and bring it to a boil. Add enough salt to season the water and pour in the beans. Let them cook for 5 minutes. Drain off the beans and put them in a large bowl that is partially filled with ice and water. This will shock the beans and stop the cooking process. Add the beans to a salad bowl along with the onion and tomatoes. In a small bowl mix together the oil,vinegar, mustard salt and pepper. Pour over all and toss. Serve.