Serves about 4-5 as a side
1 lb. green beans
2 roma tomatoes
3 Tbsp. red wine vinegar (or white)
Salt to taste
Trim ends off green beans. Dice tomatoes and slice shallots.
Steam the green beans for about 4-5 minutes, until just tender.
Meanwhile, in a large skillet over medium heat, saute shallots in olive oil with a little salt for 4-5 minutes.
Add tomatoes and cook 2 more minutes.
Add red wine vinegar and heat for 1 minute.
Reduce heat, add green beans, and mix well to combine the dressing with the beans.