I just made this on Saturday for a picnic before a show. It's really tasty, even a few days later!

Terrie’s Bean Salad with Tomato Vinaigrette
Serves 8

1 1/2 lbs. green beans, trimmed and cut into approx. 2” lengths
15 oz. can white beans (cannelini or navy), drained and rinsed thoroughly (or use 2 cups freshly cooked dried white beans)
1/2 cup slivered and chopped red onion (or to taste)
Vinaigrette:
1 1/4 cups finely chopped tomatoes (remove seeds before chopping)
2 cloves garlic, smashed to a paste
1 TBL Kosher salt (or 1 1/2 tsp. table salt) or to taste
1 TBL wine vinegar (red or sherry)
1 TBL finely minced fresh basil (or use 2 tsp. prepared pesto) - parsley or tarragon can be substituted
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste

Make the vinaigrette: combine all the ingredients and allow flavors to blend for a while before serving.

Cook the green beans in salted water until crisp-tender. Drain and rinse under cold water to stop the cooking process. Mix with white beans and onion and dress immediately so the flavors of the vinaigrette soak into the slightly warm beans. Can be made ahead and refrigerated, but must be brought to room temperature to serve.