Green Bean and Tomato Salad with Lemon

Bring a large pot of salted water to a boil. Cut the trimmed green beans diagonally into 1.5-inch pieces.

Add the green beans to the boiling water and cook for 10-12 minutes until tender but still with a bit of bite. You want them cooked through but not mushy.

Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking. Drain again and set aside to cool completely. (This keeps the beans bright green and perfectly tender)

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and salt until well combined.

In a large serving bowl, combine the cooled green beans and tomato wedges. Pour the dressing over and toss gently to coat everything evenly.

Let the salad sit for 15 minutes at room temperature before serving to allow the flavors to meld.