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
Green Beans Provençal
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.
the beans, tomatoes, onion and olives in a bowl, toss gently.
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.