Ingredients:

• 1 lb green beans
• 6 ripe tomatoes
• 1 Tbsp Dijon mustard
• 2 Tbsp White Balsamic Vinegar
• 4 Tbsp chopped green onions
• 1 Tbsp chopped garlic
• 4 Tbsp Provencal Herb EVOO
• 4 Tbsp chopped basil
• Salt and pepper to taste

Instructions:

1. Trim ends of green beans and leave them whole.
2. Drop beans into saucepan with salted boiling water. Cook until crisp tender, about 3-5 minutes. Drain and let cool.
3. Cut away the core of each tomato, and cut into wedges.
4. In a salad bowl, add mustard, vinegar, onions, garlic, EVOO, salt and pepper and blend with a whisk. Add beans and tomatoes, toss well. Sprinkle with basil then serve!

Recipe adapted from NYTimes Cooking