Tomato and Green Bean Salad

3/4 lb green beans, trimmed, cut in half on a bias
2 small tomatoes (1/2 lb), seeded and chopped
1/2 c garlic vinaigrette

Bring pot of water to a boil and blanch beans 1-2 minutes. Drain and transfer beans immediately to a bowl of ice water to stop cooking; drain well.

Combine beans, tomatoes and dressing in a bowl. Marinate 2 hours, uncovered at room temperature. If made more than two hours in advance, chill and serve at room temperature.

NOTES
From Wegmans.
To make the vinaigrette, combine 1/2 c oil with 3 Tbsp vinegar (I like balsamic), salt and pepper, and minced garlic to taste (I'd probably stick to one clove here).
Great summer side.