Haricots Verts and Tomatoes

1 1/2 - 2 lbs haricot verts

4 cups water

1 T extra virgin olive oil

2 tsp kosher salt

4 T large tomatoes, chopped

1/2 c kalamata olives, coasely chopped

1 tsp capers

1 small red onion, thinly sliced

2  large cloves garlic, minced

1/2 cup chopped fresh Italian parsely

1/2 cup extra virgin olive oil

3 T wine vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1. Bring water to a boil with 1 tablespoon olive oil and salt.

2.   Cook beans in salted water for 3 minutes; drain and cool.

3. In a mixing bowl, combine tomatoes, olives, capers, red onions, garlic, parsley, olive oil, vinegar, salt and pepper.

4. Add the cooled green beans, toss and refrigerate until ready to serve. 

[  As seen in "Small Plates Appetizers as Meals" by Marguerite Marceau Henderson ]