Yellow wax beans having been abundant at the market for the last month, so I have been making this cold salad frequently. I will be sad when the yellow wax beans are gone.
Wash and snap the yellow wax beans. I enjoy snapping them when they are super fresh like this.
Place them in a pot and cover with water. Bring to a boil and then simmer for 10 minutes or until well-cooked but not limp. You don't want them undercooked either, so be sure to taste them along the way.
Now for the key ingredient: Seasoned Rice Wine Vinegar. Look for it in the international aisle. It has to be seasoned, not plain. It's a flavored vinegar, commonly used as a dipping sauce.
In the bottom of your serving bowl, place a teaspoon or two of sugar, and then a big splash of vinegar, maybe about 1/8 cup, or maybe a little more, depending on how much liquid you want. Mix them together well.
Add your wax beans and halves of cherry tomatoes, and thoroughly coat. Taste and season with salt if needed. The vinegar already has lots of salt in it, but you may still want more. Add freshly ground pepper.
Serve at room temperature, but it works well warm, too, if you don't have time to make it ahead. Stir to coat the vegetables before serving at the table.