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Bring a pot of salted water to a boil.
Drop beans into water and cook until al dente - about 1 to 2 minutes. Drain and cool in ice water or run under cold water. Pat dry.
Heat olive oil in a large sauté pan over medium heat. Add garlic and cook until light golden brown.
Add tomatoes and cook until they begin to blister - about 4 to 5 minutes.
Add balsamic and cook for 2 to 3 minutes.
Add oregano and remove from heat. Let cool.
In a bowl, mix together beans and balsamic mixture. Season to taste with salt and pepper. Serve.