Line the green beans up on a cutting board and trim the stem end.
Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
In a large pan, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
Quickly remove the beans from the water with kitchen tongs and place in the ice bath to stop the cooking. Allow them to cool completely.
Slice the cooled beans into 1-2 inch pieces. Place them in a salad bowl along with the cherry tomatoes.
Prepare the sauce by placing the Cilantro Sauce ingredients in the bowl of a food processor. Pulse until a sauce is formed, scraping down the sides of the bowl, as necessary. You should still be able to see small bits of cilantro leaves in the sauce. Taste and add salt and pepper, if needed.
Add the sauce to the green beans and tomatoes and toss well to coat. Serve immediately or cover and refrigerate for later.
This salad can be covered and refrigerated for a few days.