Green Bean and Tomato Salad

This is a wonderful cold green bean dish. It is very simple and has had rave reviews wherever I have served it. It is from Light & Tasty Dec/Jan 2002.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 6 cups

Ingredients

• 1  lb fresh green beans, trimmed
• 1⁄2 cup red onion, thinly sliced
• 1  pint grape tomatoes or 1  pint cherry tomatoes, halved
• 2  tablespoons lemon juice
• 1  tablespoon olive oil
• 1  tablespoon water
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup celery, chopped

Directions

1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender. (I find that this is too long a time for the beans to be crisp and tender). Drain and rinse with cold water.
2. Place in a large bowl; add onion.
3. Place tomatoes in another bowl.
4. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper.
5. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerator for at least 1 hour.
6. Stir celery into bean mixutre; transfer to a serving platter. Surround with tomatoes.