Italian Green Bean Salad
1 pound green beans
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/4 cup grated Parmesan cheese
1/3 cup olive oil or vegetable oil
2 tablespoons wine vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon prepared dark mustard
Dash of pepper
Remove ends from beans. If beans are large, cut French style into lengthwise strips.
Heat beans and 1 inch of salted water, using 1/2 teaspoon salt to 1 cup water, to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 10 to 15 minutes, French style 5 to 10 minutes; drain.
Prepare Vinaigrette Dressing. Pour over warm beans and toss. Cover and refrigerate at least 2 hours.
Remove beans to lettuce-lined plate with slotted spoon.
Add tomatoes and onion.
Sprinkle with cheese; garnish with olives.
Vinaigrette Dressing: Mix all ingredients.
Yields 4 to 6 servings.