Green Bean And Tomato Salad

• 1 pound green beans, trimmed and cut into 2-inch pieces
• 2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
• 5 tablespoons balsamic vinegar
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 anchovy fillet, minced
• 3 tablespoons extra-virgin olive oil

1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
3. MyRecipes is working with
4. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

green beans, beefsteak tomatoes, balsamic vinegar, garlic, salt, freshly ground black pepper, anchovy fillet, extravirgin olive oil

Taken from www.myrecipes.com/recipe/green-bean-tomato-salad (may not work)