Green Bean Salad with Roasted Tomatoes and Goat Cheese

• 4 cups water
• 1 1/2 pounds green beans, trimmed
• 2 cans rpasted tomatoes; well drained
• 1 TBSP sherry vinegar
• 2 tsp extra virgin olive oil
• 1/2 tsp garlic salt
• 1/4 tsp freshly ground black pepper
• 1/2 c thinly sliced fresh basil
• 1/2 c crumbled goat cheese

Bring 4 cups of water to a boil in a medium saucepan. Cook the beans in the boiling water for about 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine well drained tomatoes and next 4 ingredients in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 c tomato mixture. Sprinkle each serving with 1 TBSP slice basil and 1 TBSP cheese.