Recipe: Green Bean-Cherry Tomato Salad
Description: 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. &mdash;Angela Lemoine, Howell, New Jersey
Ingredients: [{"text": "1-1/2 pounds fresh green beans, trimmed"}, {"text": "1 pint cherry tomatoes, halved"}, {"text": "1 small red onion, halved and thinly sliced"}, {"text": "3 tablespoons red wine vinegar"}, {"text": "1-1/2 teaspoons sugar"}, {"text": "3/4 teaspoon dried oregano"}, {"text": "3/4 teaspoon salt"}, {"text": "1/4 teaspoon garlic powder"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/4 cup olive oil"}]
Instructions: 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.
