- 1 pound green beans, ends trimmed
- 1 pound yellow wax beans, ends trimmed
- 12 cloves Roasted Garlic
- 20 grape or cherry tomatoes, halved
- ¼ cup Sun-Dried Tomato and Basil Vinaigrette or Sherry Shallot Vinaigrette
- 1½ teaspoons sea salt
- Freshly ground black pepper, to taste
- Make an ice-water bath .
- Bring a large pot of salted water to a boil. Add both kinds of beans, reduce the heat to medium, and cook for 3 to 4 minutes, until the beans are just tender. Drain and place in the bowl of ice water for a few minutes.
- When the beans are cool, drain immediately and place them in a large bowl. Add the garlic, tomatoes, and vinaigrette and toss until mixed. Season with the salt and pepper.