Ingredients
1-1/2 pounds fresh green beans, trimmed1 pint cherry tomatoes, halved1 small red onion, halved and thinly sliced3 tablespoons red wine vinegar1-1/2 teaspoons sugar3/4 teaspoon dried oregano3/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1/4 cup olive oil
Preparation
In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.
