Insalata di Fagiolini, Pomodori, e Cipolle (Italian influenced)

This green bean, tomato, and red onion salad was a frequent summer salad in the kitchen of my Italian grandmother in the hot summers of California's Central Valley. It is a simple and healthy dish to eat on a vegetable day.

1 lb fresh string beans

4 medium size fresh Roma tomatoes

1 large red onion

4-5 tbsp of balsamic vinegar

1 tbsp of olive oil

Salt and pepper to taste

Cut the fresh string beans in half and steam them until tender. Be sure to cook them completely. Cut Roma Tomatoes in half lengthwise, then in half again. Cut red onion into medium to small slices.

Add olive oil and balsamic. Let chill for at least four hours before serving. It can also be made the night before to allow for all the flavors to meld.