Fresh GREEN BEAN, TOMATO & HERB SALAD
1/4 to 1/2 lb. fresh green beans
1/4 to 1/2 sweet white or yellow onion, thinly sliced
About 1 cup (or more) cherry or grape tomatoes, cut in half
5-6 (or more) big fresh basil leaves, thinly slivered (chiffonade)
DRESSING:
1 TB extra-virgin olive oil………………..……1 tsp. lemon juice
2 tsp. white balsamic vinegar……………….1 tsp. minced or crushed garlic
1 tsp. (or more) fresh oregano (chopped, if the leaves are big)
1 tsp. Kosher salt………………………………....1/2 tsp. pepper
(NOTE: too much oil will congeal in the refrigerator ~ too much acid will discolor the beans. You don’t need a lot of dressing ~ just enough to barely coat and accentuate the natural flavor of the beans and tomatoes.)
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Trim the ends off the beans, and cut them into about 2” pieces. Put them into a microwave-proof dish. Put barely 1/4" water in the bottom and cover. Stick the dish into the microwave and cook on HIGH for about 3 minutes (the beans should be bright green and steamed al dente ~ this is really the healthiest way to “steam” vegetables because you don’t lose any nutrients into a pot of steaming water).
While the beans are steaming: Whisk dressing ingredients together in the bottom of a medium bowl. Add tomatoes, onions & basil; toss lightly. Then drain the steamed beans and toss them lightly. Taste and adjust salt & pepper.
Serve cold or room temperature. This is prettiest if eaten the same day. It will keep for several days in the refrigerator, but the beans will turn the color of canned beans from the acid in the lemon juice & tomatoes as it sits.