Green Bean and Tomato Salad
1/2 pound green beans
juice of 1/2 a lemon
1 tablespoon vegetable oil
1/2 teaspoon salt
1 garlic clove, minced
1 large tomato, cut into wedges.
Wash and trim the green beans. Cut them diagonally into 1 1/2" pieces. Cook the beans in boiling water to cover for about 10 to 15 minutes, until just tender. Drain the beans and set them aside to cool. Combine the lemon juice, oil, salt, and garlic. In a bowl, combine the cooked green beans and tomato wedges. Toss them with dressing.
This versatile side dish is served in Chile, especially in the summer, when green bens and tomatoes are abundant.
(From Sundays and the Moosewood Restaraunt)