1 lb. green beans, trimmed
3 tbsp. oil
2 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. plum tomatoes, cut in wedges
1/4 c. fresh basil, sliced, or 1 tbsp. dried

Cook beans until crisp tender, 5-8 minutes. Drain. Rinse under cold water and drain again. In large serving bowl, whisk together oil, vinegar, salt and pepper. Add tomatoes, basil and cooled beans. Toss to coat well.

Serves 6.