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This is another recipe from Cooking Light Magazine.
It's a tasty recipe that includes the best of typical French cuisine, tomatoes,
olive oil, garlic and herbs. This tasty Provençal recipe
features tender-crisp green beans, cherry tomatoes, purple onions and olives in
a tasty dressing featuring Parmesan cheese, thyme and garlic. It's a perfect light
refreshing salad for any time. Make sure you use the finest ingredients you can
find.
Green Beans Provençal Makes
eight 3/4 cup servings
1 pound fresh green beans
12 small cherry
tomatoes, halved
1/4 cup chopped purple onion
1 tablespoon sliced ripe
olives (use green olives)
1 tablespoon grated Parmesan cheese
1/4 teaspoon
dried whole Thyme
1/4 teaspoon pepper
2 tablespoons water
2 tablespoons
white wine vinegar
1 clove garlic, minced
1 tablespoon olive oil
Wash beans. Trim the ends and remove the strings.
Cut into 1 1/2 inch pieces. Place the green beans in a vegetable steamer and place
over boiling water. Cover and steam the green beans for five minutes or until
crisp-tender. Drain the beans and plunge them into cold water. Let them cool.
Drain again. Combine
the beans, tomatoes, onion and olives in a bowl, toss gently. In
a separate bowl combine cheese, thyme, pepper, water, white wine vinegar and garlic.
Stir well. Add oil, mixing until well blended. Pour over vegetables to coat. Serve
at room temperature.
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here to print this recipe
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