2 (9 oz.) pkg. frozen Italian green beans
1 tsp. herb paste (see below)
3 tbsp. balsamic vinegar or red wine vinegar
2 tbsp. olive oil
1 tbsp. Dijon style mustard
1 c. cherry tomato halves
1 sm. onion, cut in thin wedges

HERB PASTE:

2 cloves garlic, minced
2 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. crushed red pepper pods

Add herb paste to beans in 2 quart microwave-safe dish. Cook, covered, in a microwave oven on HIGH 9 to 11 minutes, stirring once. Let stand 2 minutes. Drain, if necessary.

Whisk together vinegar, oil and mustard. Pour over bean mixture; stir to combine. Stir in tomato and onion. Serve at room temperature.

Cook separately if making multiples of the recipe. Cooked london broil or flank steak, sliced very thinly, can be added as well. Increase vinegar, oil and mustard according to relative volume of meat.