1 lb. green beans, stem and discard
1/2 pint grape tomatoes
2 Tbs. balsamic vinegar
2 Tbs. olive oil
1 tsp. dried oregano
1 Tbs. garlic, minced
salt and pepper

Bring a pot of salted water to a boil. Drop beans into water and cook until al dente - about 1 to 2 minutes. Drain and cool in ice water or run under cold water. Pat dry.

Heat olive oil in a large sauté pan over medium heat. Add garlic and cook until light golden brown. Add tomatoes and cook until they begin to blister - about 4 to 5 minutes. Add balsamic and cook for 2 to 3 minutes. Add oregano and remove from heat. Let cool.

In a bowl, mix together beans and balsamic mixture. Season to taste with salt and pepper. Serve.