Garden Fresh Green Bean Salad, and yes it's Vegan!

Growing up every summer, my Dad would plant a vegetable garden.  A big staple in that garden would be green beans.  We ate lots and lots of green beans!  My Mom found lots of different way to prepare green beans.  This recipe truly is a blast from my past and one of my all time favorites!  Thanks to my Mom and my Dad for the memory of this dish.
Since I now have my own garden, the green beans and the tomato came from my garden!  I went to my local farmer's market and bought the best spring onions. 
Enough talk, here is the very simple recipe:
4 ounces green bean, cut in 1" pieces (or make more if you like)
1/2 large garden tomato, chopped (or go to the local market)
1/2 cup diced sweet onion
Vinegarette dressing (recipe follows)

1.)  Put the green beans in a microwave safe dish.  Cover with a wet paper towel and microwave until tender (my microwave is powerful so it only took 3 minutes).  Remove paper towel and put in the freezer for about 10 minutes to allow the beans to cool.
2.)  In the meantime cut up the tomato and the onion.
3.)  Prepare the vinegarette.  In a small bowl mix together:
1 teaspoon Agave Nectar (or honey)
2 tablespoons olive oil
2 tablespoons vinegar (preferably white wine)
1/4 teaspoon dried Italian seasoning
1/4 teaspoon ground pepper
1/4 teaspoon salt
4.)  Once the green beans have cooled off, mix in the tomato, the onion and the vinegarette.  Refrigerate for at least an hour to allow the flavors to marry!  Enjoy!