Green Bean Salad with Red Onion and Tomato

1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato.

Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

Yield: 4 servings
Source: Rachael Ray and Elsa Scuderi