Cucumber, Green Bean and Tomato Salad

This salad is delicious, colorful and keeps really well.  A great do ahead dish when entertaining.

1 European cucumber, skinned and halved into 1-inch pieces

2 c. cherry tomatoes, halved 

1-pound green beans, cleaned and cut in 1-inch pieces

Vinaigrette:

1/4 cup salad oil or a good olive oil

1 T. fresh lemon juice

1/2 t. minced garlic

1/2 t. salt

 1/2 t. dill

1. Parboil green beans until tender crisp.
2. Plunge into ice water to stop cooking.
3. Assemble beans, cherry tomato halves and cucumber pieces.
4. Whisk together oil, lemon juice, garlic salt and dill.
5. Pour over the vegetables and mix.
6. Chill.  Can make a day or even 2 ahead.