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Italian Green Bean Salad



  • 1 pound green beans
  • Vinaigrette Dressing
  • Lettuce (optional)
  • 2 medium tomatoes, cut into wedges
  • 1 small onion, sliced
  • 1/4 cup grated Parmesan cheese
  • Ripe olives

Vinaigrette Dressing

  • 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


  1. Remove ends from beans. If beans are large, cut French style into lengthwise strips.
  2. 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.
  3. Prepare Vinaigrette Dressing. Pour over warm beans and toss. Cover and refrigerate at least 2 hours.
  4. Remove beans to lettuce-lined plate with slotted spoon.
  5. Add tomatoes and onion.
  6. Sprinkle with cheese; garnish with olives.
  7. Vinaigrette Dressing: Mix all ingredients.

Yields 4 to 6 servings.

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