Tony'S Italian Green Bean Salad
- 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
- 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.
fresh green beans, tomatoes, red onion, freshly grated parmesan cheese, kalmata, olive oil, red wine vinegar, clove garlic, salt, grain mustard, black pepper
Taken from www.epicurious.com/recipes/member/views/tonys-italian-green-bean-salad-1206129 (may not work)