Green Bean-Cherry Tomato Salad

Name: Green Bean-Cherry Tomato Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 1-1/2 pounds fresh green beans, trimmed; 1 pint cherry tomatoes, halved; 1 small red onion, halved and thinly sliced; 3 tablespoons red wine vinegar; 1-1/2 teaspoons sugar; 3/4 teaspoon dried oregano; 3/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/4 cup olive oil

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey

Ingredients

1-1/2 pounds fresh green beans, trimmed
1 pint cherry tomatoes, halved
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1-1/2 teaspoons sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Directions

In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Originally published as Summer Green Bean Salad in Holiday & Celebrations Cookbook 2016