The green bean and tomato salad is so easy and even keeps for a day or two in the fridge. It goes with anything and everyone loves it.
Ingredients
1 cup cherry tomatoes
4 cloves garlic, sliced
1 Tbsp olive oil
½ tsp each, salt and pepper
1 Tbsp butter
1 lb green beans, trimmed
1 chicken or vegetable bouillon cube
Directions
Preheat oven to 450 degrees.
Combine tomatoes, garlic, olive oil, and salt and pepper in a small baking dish.
Bake for about 15 to 20 minutes until tomatoes soften and start to brown.
Remove from oven.
While tomatoes are cooking, melt butter over medium high heat in a saucepan large enough to hold the green beans.
Sauté the beans in the butter for about 2 minutes until they have a few brown spots.
Add water to cover and bouillon cube.
Bring to a boil and cook for about 5 minutes until tender-crisp.
Drain.
In a large bowl, combine green beans with tomatoes and any oil and juices in the pan.
Taste for salt and pepper.
Serve slightly warm or at room temperature.
Leftovers are spectacular!