Green Beans Marinated in Tomato Vinaigrette

I made this recently and thought it was delicious! I did not see anything exactly like it on Recipe Zaar so I decided to post it. This was originally from "Beat That" Cookbook by Ann Hodgman. I found it almost better the next day - just bring it to room temperature before serving.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb green beans, trimmed
• 2  tablespoons  balsamic vinegar
• 1  tablespoon Dijon mustard
• 1  large garlic clove, minced
• 1⁄4 cup  corn oil
• 2  tablespoons fresh basil, minced
• 2  tablespoons  fresh flat leaf parsley, minced
• 1  lb plum tomato, seeds removed and chopped
• 1⁄4 cup red onion, minced
•  salt and pepper

Directions

1. Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain.
2. Combine vinegar, mustard and garlic in a large bowl and whisk together.
3. Add oil gradually to achieve a vinaigrette.
4. Stir in the basil, parsley, salt and pepper.
5. Add the beans, tomatoes and onion and toss to coat.
6. Serve at room temperature.