Most bean salads have you parboil the beans first, for this one they are oven-roasted.  The biggest challenge with this recipe is not eating all the beans straight from the oven.  They are delicious that way, but taste even better once they get coated in tangy tomato vinagrette.

Trim the stems off 1/2 lb. green beans.  Cut them into 2 or 3 pieces.  Toss with 1 T. olive oil and sprinkle with salt.

Place in  a single layer on a cookie sheet — do not pile the beans atop each other or they will steam instead of roasting.  Roast at 425 degrees in the oven, turning once or twice.

Mince 2 cloves or more of garlic.  Dice 2 or 3 tomatoes and toss in a bowl with salt.  Allow to sit for 10 minutes, then add 1 T. olive oil.

When the green beans are wilted and beginning to brown, add the garlic to the pan and stir to combine.  Return the pan to the oven and cook another 2-3 minutes.  Don’t let the garlic burn.

Transfer the hot green beans immediately to the bowl with the tomatoes and toss well.  Taste and add a splash of red wine vinegar to to taste.