GREEN BEAN TOMATO SALAD WITH HERB DRESSING
1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 c chopped fresh Italian parsley + 1 c halved cherry tomatoes (garnish)
Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes, drain, transfer to bowl of ice water and cool, drain well and place in large bowl.
Mix next 5 ingredients in small bowl, stir into beans, season to taste with salt and pepper. Garnish with parsley and cherry tomatoes. Makes 8 servings.