Instructions: Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.

When ready to serve, toss the green beans with 1/3 cup of the Garlic-Basil Dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with the basil sprigs. Serve immediately.

Comments: This is one of the better ways to use canned beans if you cannot get fresh. The dressing is flavorful enough to cover any canned taste. Buy high-quality canned whole beans and rinse several times.

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