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Green Bean Salad (with tomatoes and
onions)
1 pound green beans, trimmed
1 teaspoon salt
1 cup cherry tomatoes, halved
1 bunch scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon vinegar
Salt and Pepper
Blanch beans in 3 quarts rapidly boiling salted
water for 5 minutes or until tender. Shock beans in cold water and chill.
Just before serving toss with tomatoes, scallions, oil and vinegar,
salt and pepper. An ear of cooked corn, cut from the cob may be added
if desired.
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