300 grams green beans, cut into pieces

1 small cucumber, cut into chunks

4 medium tomatoes, cut into small wedges

2 tablespoons torn fresh basil leaves (optional)

Dressing

¼ cup New Zealand extra virgin olive oil

1½ tablespoons balsamic or red wine vinegar

salt and freshly ground black pepper

Cook the beans in a small amount of boiling water for 2 – 3 minutes or until just tender.  Drain, rinse the beans with cold water, then drain thoroughly.  Place in a serving bowl.  Add the cucumber and tomatoes.

Combine the olive oil and vinegar in a bowl.  Season with salt and black pepper and whisk until well blended.