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.

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