Fresh Green Bean Salad

This is great farmer's market fare and using fresh green beans gives it a great, fresh, flavor.

veggies:
1 lb of green beans, cleaned, uncooked
(ends removed and chopped into 1 inch pieces)
2 ripe tomatoes, chopped in 1/2 inch pieces
1 medium onion, chopped in 1/4 inch pieces

dressing:
1/4 cup olive oil
4 tbsp red wine vinegar
2 finely chopped garlic cloves
1 tbsp dry basil (or 5 or 6 fresh leaves)
1 tbsp sugar
1 tbsp salt
1 tsp pepper

Put the veggies in a bowl. Put the dressing ingredients in a container you can shake up and shake it up. Pour the dressing over the veggies and toss everything together.

If you really, really like really, really fresh green beans, you can eat it right away. I think it is even better if you let it sit in the fridge for 24 hours and re-toss before serving. Sop up the left over dressing with a nice, crusty sourdough bread.