This Salad can be eaten cold or warm. It's a nice accompaniment for pasta or rice and a great picnic food. The recipe calls for cherry tomatoes, but you can use any variety. My friend Margarita likes to mix yellow and red tomatoes to give a little more color. 
Ingredients
- 1/2 pound green beans
- 1/2 pint cherry tomatoes
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- salt and pepper to taste
Cook the green beans in plenty of water until al dente, that means still crunchy!. Drain them and put them in a bowl of cold water. Cook the garlic in the oil under low heat for about 5 minutes, then add the tomatoes and rise the heat to medium and cook for 5 more minutes. Add the green beans, salt and pepper to taste and just heat trough. Easy and delicious!
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