A cold-served summer salad where boiled fresh green beans meet tomato and onion, seasoned with an olive oil-lemon dressing. With its light yet filling structure, it's served alongside olive-oil dishes or on its own as a refreshing meal.
Boil the trimmed fresh green beans in plenty of boiling water until they are tender-crisp.
Drain the boiled beans and immediately transfer them to ice water to cool; this preserves their color and firmness.
Mix the cooled beans with tomato and red onion.
Add olive oil, lemon juice, and salt and mix well; serve cold. Note: if the beans are overcooked, the salad will fall apart and turn mushy.
Important: Don't overcook the fresh green beans while boiling; check with a fork to make sure they stay crisp — overboiling makes the beans lose their color and turn soft and mushy. Plunging the beans into ice water right after boiling preserves their green color.
If you prepare the salad a few hours before serving and let it rest in the fridge, the dressing soaks well into the beans and the flavor becomes more pronounced.
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