Green bean & cherry tomato salad
- Cook the beans in a large saucepan of boiling water until cooked but still firm, about 2 minutes. Drain and rinse with cold water. Pat dry and transfer to a large serving dish with the tomatoes, shallot, and basil.
- Mix together oil and vinegar. Pour the vinaigrette over the salad; season with salt and pepper. Toss and serve.