Cut the green beans in half or thirds. Bring a medium pot of water to a boil. Season liberally with salt. Add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green. Drain the green beans and immediately add to a large bowl of ice water to stop the cooking, otherwise the beans will be too mushy and the color will be a brownish green, not vibrantly green.

Heat the oil in a medium skillet on medium heat. Add the shallots or red onions and garlic. Season with salt and pepper. Cook for about 3 minutes, until softened.

Add the halved cherry tomatoes, cook for 1-2 minutes, then add the green beans and the peas. Season with salt and pepper. Mix to combine and cook for about 5 minutes, just until everything is heated through. If you’re using fresh peas it will only be 1-2 minutes, if you’re using frozen peas, it will be about 5.

Serve warm or at room temperature.