The dressing in this recipe is delicious thanks to the juice from the tomatoes.
Peel and trim 1 red onion. Cut in half, then slicely slice into half rounds to make 1/2 C. loosely packed. Place in a small bowl and cover with red wine vinegar (about 2 T.)
Dice tomatoes to make 2 C. Place in a large bowl and sprinkle with salt, then toss to combine.
Boil 4 medium or 6 small potatoes in salted water until they are fork-tender. Drain and rinse with cold water.
Trim 1/2 lb. green beans. Drop into salted, boiling water. When the water returns to a boil, drain and rinse with cold water. Cut them into bite-sized pieces.
Combine the tomatoes and onion, reserving the vinegar. Add 1/4 C. olive oil, 1 T. vegetarian fish sauce, 1/2 C. sliced and pitted kalamata olives, and 1 T. dijon mustard. Press 1 small clove of garlic and add to the bowl. Whisk everything together and taste the “dressing” — add red wine vinegar to taste.
Add the green beans and toss, then let them marinate in the dressing for at least 5 minutes. Add the potatoes and toss. Taste and correct the seasoning, adding more salt or vinegar. Sprinkle with lots of coarse black pepper.