3 cups green beans, trimmed, halved
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. grated lemon zest
1 tbsp. lemon juice
3/4 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. pepper
3 cups plum tomatoes, cut into wedges
2 scallions, diagonally sliced

Bring large pot of salted water to boil. Add green beans, cook until just tender, 3 minutes. Drain.

Rinse under cold water. Pat dry. In a bowl, stir together oil, vinegar, lemon zest, lemon juice, salt, oregano and pepper until blended.

In a large serving bowl, combine tomatoes, scallions and green beans. Just before serving, toss with dressing.

Submitted by: Sherry Monfils