I always "steam" fresh veggies in the microwave in a scant 1/4" of water. It keeps them bright in color, and the vitamins & nutrients don't leach out into the water during steaming.
Fresh GREEN BEAN & TOMATO SALAD * Balsamic Oregano Vinaigrette
1/2 lb. fresh green beans ~ trimmed and cut into about 2” pieces
1/4 sweet onion, thinly sliced (I used Texas sweet onion, but Vidalia & Maui are good too)
1/2 to 1 cup cherry tomatoes, cut in half
3-4 fresh basil leaves, chiffonade (cut into very thin strips ~ easiest to do with kitchen scissors)
Dressing
1 TB extra-virgin olive oil…………………..........….....1 tsp. Kosher or sea salt
1 TB lemon juice………………………………...................1 tsp. white Balsamic vinegar
1 tsp. crushed or minced fresh garlic...........………1/2 tsp. black pepper
1/2 tsp. dried oregano ~or~ 1 tsp. fresh oregano
***
Put the trimmed green beans in a microwave-proof pan ~ try to keep the beans in a single layer, if possible. Add about 1/2” water to the pan; then cover (can use wax paper) and microwave about 3-4 minutes (depends how deep your layer of beans is, and your microwave). Take them out; drain and rinse with cold water.
Whisk together the olive oil, lemon juice, Balsamic vinegar, garlic, oregano, and salt in the bottom of a serving or glass storage bowl. Toss in the tomatoes, basil and onions. Then drain the beans from the cold water and add to the bowl.
Toss with desired amount of dressing ~ taste and adjust salt & pepper, if needed. You may want to garnish the salad with some whole basil leaves, but not necessary.
This is best when it's freshly made, but still tastes great the next day (although the beans may turn color from the acid in the dressing). Serves 2-4