Haricot Vert ( French Green Beans) and Tomato Salad

2 lbs. haricot vert (frozen or fresh)
2 T. olive oil
1 T. Kosher salt
4 large tomatoes, chopped
1 red onion, thinly sliced
2 cloves garlic, minced
½ cup chopped fresh parsley
½ cup olive oil
3 T. red wine vinegar
salt and pepper to taste

Cook the beans in boiling water with oil and salt for 3 minutes; drain.

In a bowl, place tomatoes, onion, garlic, parsley, olive oil, vinegar and salt and pepper to taste. Gently stir in the beans; taste for seasoning. Can be made several hours ahead.

Serves 8-10.

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