Green Bean and Tomato Salad
adapted from Claire's Italian Feast, by Claire Criscuolo, RN, published by Penguin/Plum

Enjoy this salad using the locally grown green beans and tomatoes that are bursting out of their season. Serves 6

• 12 ounces green beans, trimmed, cut in half 
• 6 ripe plum tomatoes, or other, cut into quarters 
• 1 small yellow onion, cut into thin slices and separated into rings 
• 1 large clove garlic, finely chopped 
• 3 tablespoons extra virgin olive oil 
• 6 large fresh basil leaves, cut in half salt and pepper to taste

Cook the green beans in lightly salted boiling water for about 5 minutes, or until just tender. Drain. Turn into a bowl. Add the remaining ingredients. Toss well to combine. Taste for seasonings. Serve at room temperature or chilled.