While this green bean dish is delicious hot, it is equally good at room temperature or chilled.
1 1/2 pounds green beans, halved crosswise on the diagonal
2 teaspoons olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, slivered
1+ cup Sungold cherry tomatoes, halved
1/4 cup chopped fresh basil
1/2 teaspoon sea salt
1 tablespoon red wine vinegar (or apple cider vinegar)
1. In a vegetable steamer, steam the green beans until crisp-tender, about 3-5 minutes.
2. Meanwhile, in a skillet, heat the oil over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes.
3. Add the tomatoes, basil, and salt and bring to a boil. Add the beans and cook, stirring frequently until the sauce is slightly reduced and the beans are tender, about 3 minutes. Stir in the vinegar and serve, or let cool then refrigerate until mealtime.
Makes 4 servings