1 lb. of French green beans (use regular green beans if French ones are not available)
1 small box of cherry or grape tomatoes
1 small container (about ¾ cup) pitted small black olives, I like the sun dried ones
Vinaigrette
¼ cup olive oil
2 Tbs. best quality aged balsamic vinegar
1-2 garlic cloves, minced
Salt and pepper to taste
Instructions
Bring a large pot of water to boil, boil beans for approximately 5 minutes or until tender, DO NOT OVERCOOK. After they are cooked, run them under cold water to stop the cooking and to cool the beans or plung them into an ice bath.
Make the vinaigrette right in the serving bowl.
Place the beans in a serving bowl with the vinaigrette.
Add the olives and tomatoes to the beans, toss to coat completely.
Notes
Feel free to add about 1 cup cooked white kidney beans to this.