Green Bean Salad

===============

Green Bean Salad

INGREDIENTS:

- 3 T. red wine vinegar

- 2 T. sugar

- 3 T. olive oil

- 2 cloves garlic, minced

- 1 t. table salt

- Ground black pepper

- 8 oz. green beans, cut into 1-inch-long pieces

- cherry tomatoes, optional

- 1/4 c sliced almonds

METHOD:

Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive skillet over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature. In the same small skillet, heat the olive oil and add the garlic. Cook until garlic is golden brown and fragrant. Allow it to cool for a few minutes, then combine with the vinegar mixture.

Blanch the green beans. (Boil a pot of water with enough salt to taste like sweat. Cook the green beans for 2-3 minutes. Remove from pot and put in a bowl of ice water until they're cool. Drain.)

Toss the green beans with the dressing, garnish with almonds and halved cherry tomatoes.

===============