This is another hot weather favorite. I love it, but I have to admit, the picky eaters in my house aren't big fans. I have one that won't eat tomatoes.
1 lb fresh green beans (trimmed)
1 lb cherry tomatoes (halved)
1 small red onion, halved and thinly sliced
2 tsp dried Basil
Bring a 4 quart saucepan of water to a boil. Blanch the green beans for 3 minutes, until tender-crisp. Drain and run under cold water or top with ice to stop cooking. Drain beans and dry. Combine all ingredients and toss with your favorite vinaigrette dressing.
I also like to cube 1/2 lb fresh mozzarella cheese into bite-size pieces and add to the salad.