Green Bean & Cherry Tomato Salad

I first tried this recipe in the winter. Like most of you, I love tomatoes but I'm let down by the bland, watery flavour of tomatoes in the winter, until I discovered even cherry tomatoes hold up well in the winter (hot-house variety).

This bean salad kicks ass! (oops, sorry)

I found this recipe at www. Epicurious.com and I'm posting it here, as is...unadultered. Have it summer or winter, you'll add it to your family's regular fare.

Green Bean & Cherry Tomato Salad

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces

3/4 cup chopped seeded tomatoes 1/3 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 2 garlic cloves, minced 1 teaspoon dried oregano 1/4 cup chopped fresh Italian parsley 1 cup halved cherry tomatoes

1. Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
2. Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Add parsley and cherry tomatoes and toss well.

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