Green Bean Salad

2 c. green beans, washed and snapped to 1" pieces
1 c. cherry tomatoes
1 TBSP olive oil
2 cloves garlic, chopped
lemon, zest and juice
1 TBSP balsamic
1/4 tsp black pepper
1/2 TBSP honey
1/2 TBSP olive oil
1/4 c. red onion

Toss cherry tomatoes, garlic and 1 TBSP olive oil together. Roast under the broiler, turning once, until the tomatoes are charred. Set aside.

Blanch green beans in bowling water 5-7 minutes until softened, but still firm (al dente stlye). Drain and set aside.

In a serving bowl, whisk balsamic, pepper, honey, 1/2 TBSP olive oil, and the zest and juice of the lemon until emulsified.

Add green beans and tomatoes to dressing and toss to coat. Use a rubber spatula to get all the juices and garlic from the roasting pan.

Let stand at least 30 minutes and serve cold or at room temperature.