Green Bean and Cherry Tomato Salad

Recipe contribution from Morgane Bradley, a previous Americorps VISTA volunteer. This is from her student cookbook.

Yields: 3-4 servings

Ingredients
1.1 pounds of green beans, trimmed and cleaned
1 medium beet, cooked
20 cherry tomatoes
A nice bunch of cilantro
2 T. olive oil
2 t. balsamic vinegar
Salt and pepper to taste

Preparation 
1. In a large pot heat some water, when it boils add the green beans and cook for 30 minutes, then remove, drain and let cool off.

2. Dice the cooked beet, put in a large bowl then add the cilantro leaves. Cut the cherry tomatoes in half and add them to the bowl. Make sure the green beans are cold before adding them to the bowl.

3. Mix the vinegar, olive oil, salt and pepper to make a sauce.
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4. Poor over when ready to serve.