Bring a large pot of salted water to a boil. Add the green beans
until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain
then dry well.
Add the cherry tomatoes
and green beans together in a large bowl.
together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette
over the veggies and toss well. Cover with plastic wrap
and refrigerate for at least 1 hour and up to 3 hours.
Serve over a bed of wild arugula