Green Bean And Tomato Salad

• 1 pound fresh green beans, trimmed
• 1/2 cup thinly sliced red onion
• 1 pint grape or cherry tomatoes, halved
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped celery

1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour.
2. Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

green beans, red onion, grape, lemon juice, olive oil, water, salt, pepper, celery

Taken from www.tasteofhome.com/recipes/green-bean-and-tomato-salad/ (may not work)