Fresh beans and tomatoes don’t need much embellishment. This quick toss is just right.

Start to Finish: 30 minutes

1 clove garlic, crushed with the side of a knife
1/3 cup finely chopped mint, such as peppermint, spearmint, or pineapple mint
1 1/2 lb. tender green beans, trimmed and cut into 2-inch lengths
3 Tbsp. extra-virgin olive oil
1 red torpedo or other small red onion, cut into thin wedges (1/2 cup)
2 cups small red or yellow pear tomatoes, halved lengthwise
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1. Heat a large pot of salted water to boiling. Meanwhile, rub the inside of a salad bowl with the garlic. Reserve any remaining garlic for another use. Add the mint to the bowl; set aside.

2. Add the green beans to the boiling water; stir until the water returns to boiling. Cook the beans, covered, for 6 to 8 minutes or until tender to the bite but still bright green. Drain and immediately add the hot beans to the mint, tossing to combine. Add the olive oil; toss. Add the onion, tomatoes, salt, and pepper and toss again. Serve warm or at room temperature. Makes 6 servings.

Per serving: 107 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 171 mg sodium, 11 g carbo., 4 g dietary fiber, 4 g protein.