Green Bean and Cherry Tomato Salad:
    1 lb. green and purple beans
    1 lb. Sungold cherry tomatoes, quartered
    1 teaspoon fresh basil
    1 tablespoon minced shallots
    2 tablespoons red wine vinegar
    2 1/2 teaspoons olive oil
    salt and pepper to taste
Cook beans in boiling water for seven minutes or until tender. Place beans, tomato and basil in a large bowl, toss. Combine shallots and vinegar, oil salt and pepper and stir. Pour over veggies. Toss Well!

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