Green beans salad with tomatoes

Remove the stalk and the tip of the green beans. Halve the beans and cook for 8 minutes until al dente. Rinse in a colander and drain.

Cut the onion into wafer-thin rings and mix it with the vinegar. Let this stand for 10 minutes.

Halve the cherry tomatoes and scoop the tomatoes with the green beans and the olive oil through the onion mixture. Season with black pepper and salt.