If you chill this recipe longer than four hours, the bright color of the green beans will start to fade. To make ahead, prepare the beans and vinaigrette separately; cover each, and chill. Toss together right before serving.
Southern Living MARCH 2007
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
2. Combine beans, tomatoes, and onion; toss gently. Whisk together vinegar and next 7 ingredients until well combined. Pour over bean mixture; toss to coat. Serve at room temperature, or cover and chill until ready to serve.
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