This is a great dish for a hot summer day when you need something light. The fresh green beans and grape tomatoes make for a delicious salad that’s nice for picnics, or to take along on a day when you don’t have time to stop at home for lunch.

　　

Ingredients

serves 4

　　2 pounds fresh green beans

　　1/2 small red onion

　　2 cloves garlic

　　1 cup grape tomatoes

　　1/4 cup cider vinegar

　　2 teaspoons sugar

　　1 tablespoon canola oil

　　Salt and pepper

　　

Step 1

Cut off and discard the ends of the beans and cut into 1 1/2-inch pieces. Peel and finely chop the onion and garlic or pass the garlic through a garlic press.

　　

Step 2

Bring a large pot of salted water to a boil. Add the beans and cook for 10 to 12 minutes, or until barely tender. Drain in a colander and rinse with cold water to stop the cooking. Place the beans, onion, garlic, and tomatoes in a bowl.

　　

Step 3

Place the cider vinegar and sugar in a small bowl. Whisk in the oil with a fork until well combined, then pour over the beans. Season with salt and pepper and refrigerate until ready to serve.

　　

food for thought

Step 4

Green beans are loaded with vitamins A, K, and C, manganese, potassium, fiber, folate, iron, omega-3 fatty acids, niacin, and too many more good things to name. The bottom line is, your mother was right. You should eat your green beans.

　　College Vegetarian Cooking