Green Bean and Cherry Tomato Salad

1/2 pound green beans, ends trimmed

1 small shallot, diced

1 tablespoon red wine vinegar

Salt and ground black pepper, to taste

¼ cup extra-virgin olive oil

½ pound cherry tomatoes, halved

6 fresh basil leaves, thinly sliced

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 3 to 4 minutes. Drain and set aside on a towel or plate to cool.

In a large bowl, stir together the shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in the olive oil.

Add the cherry tomatoes and toss. Add the bean and basil, then toss again. Adjust seasoning.

Serves four.

@Recipe nutrition:Nutrition values per serving: 168 calories (127 calories from fat), 14 g fat (2 g saturated), 7 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 150 mg sodium.

"The Art of Simple Food" by Alice Waters (2007 Clarkson Potter)