Ingredients
1 lb. fresh green beans
2 large ripe tomatoes, cut in wedges
1 med. red onion, halved and thinly sliced, rings seperated
1/3 c. freshly grated parmesan cheese
3/4 c. kalmata (or black)olives, pitted
VINAIGRETTE DRESSING:
1/3 c. olive oil
1/3 c. red wine vinegar
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dark coarse grain mustard
black pepper to taste
Preparation
Wash and remove the ends from beans. Heat a pot of salt water to boiling. Place beans in boiling water and cook uncovered for 5 minutes. Cover and cook for no longer than 10 minutes more, until crisp-tender. Drain and rinse under cold water just to stop the cooking. Beans should remain slightly warm to absorb the dressing. Place the beans in a large bowl with the olives, onions, and tomato wedges.
While the beans are cooking, prepare the vinaigrette. Place all of the ingredients in a blender, and process until oil and vinegar are incorporated. Pour the vinaigrette over the vegetables in the bowl, and toss to coat. Refrigerate for at least 2 hours. Just prior to serving, sprinkle with parmesan cheese and toss.
