Green Beans Provencal
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.
Click
here to print this recipe
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