- 1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
- 3/4 cup chopped seeded tomatoes
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh Italian parsley
- 1 cup halved cherry tomatoes
- Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
- Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.