½ jar of dried tomatoes in olive oil
2 teaspoons balsamic vinegar
1 garlic clove
ciabatta bread toast
Cook the cut green beans in salted boiling water, drain off and cool down. Cut tomatoes into thin strips. Stir the cooked beans with tomatoes, add 2 tablespoons of olive oil from the tomatoes and 2 tablespoons of vinegar. Then place them on toast. Season and garnish with basil and chopped garlic.