Green Bean and Tomato Salad
3/4 pound green beans, trimmed
1 large tomato
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons sesame seeds
Cook beans in a large saucepan of boiling salted water for 3 to 5 minutes or until crisp tender. Drain and rinse briefly under cold water.
Slice the tomato thin and arrange in a ring on a platter. Pile the beans in the center and drizzle the salad with the vinegar and oil. Sprinkle with the sesame seeds and salt and pepper to taste.
From Leslie Glover Pendleton
Comments:This vegetable/salad makes a beautiful presentation on a platter. It's also a great dish for a buffet.