Ingredients:

• 1 pound fresh or frozen green beans, snapped in half 
• 2 tablespoons olive oil 
• 2 tablespoons balsamic vinegar 
• 1 teaspoon garlic powder 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 2 plum tomatoes, finely chopped

Instructions:

1. In a saucepan, cook the beans 4-5 minutes in boiling water until just tender crisp. Remove from heat and drain well. 
2. In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes. Add the cooked green beans to the bowl and stir to combine.
3. Serve warm or at room temperature.
4. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information