Marinated Green Beans and Tomatoes with Dill

Make this recipe a day ahead so the beans can absorb the flavor of the marinade. Prep: 30 minutes; Cook: 10 minutes.

Yield: Makes 10 servings

Ingredients

• 3  pounds  fresh green beans, trimmed
• 1/4  cup  coarsely chopped fresh dill or 1 teaspoon dried dill weed
• 1  large garlic clove, finely chopped
• 1 1/2  teaspoons  salt
• 1/2  teaspoon  freshly ground pepper
• 1/4  cup  extra-virgin olive oil
• 1 1/2  pounds  tomatoes (about 3 large), peeled, cored, seeded, and cut into 1/2-inch pieces
• 1/2  small red onion, thinly sliced
• 3  tablespoons  fresh lemon juice

Preparation

1. Cook beans, covered, in a large pot of lightly salted boiling water over high heat 10 minutes or until crisp-tender.

2. Place dill and next 3 ingredients in a large heatproof glass bowl. Drain beans well, and add to dill mixture. Add olive oil, and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hours.

3. Remove beans from refrigerator, and let stand, covered, at room temperature 1 hour. Add 2 tablespoons lemon juice, and toss gently. Taste for seasoning, and add remaining lemon juice, if desired.