Cabbage And Green Bean Salad

• 1 1/2 pounds green beans, split lengthwise
• 1/3 cup white wine vinegar
• 4 small garlic cloves, minced
• 3 tablespoons light olive oil
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon chopped thyme
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• One 2 1/2 -pound head green cabbage, finely shredded
• 2 medium tomatoes, cut into 1-inch dice

1. In a large saucepan of boiling salted water, cook the green beans until al dente, about 4 minutes. Drain and refresh the beans under cold running water, then pat dry.
2. In a small bowl, combine the vinegar, garlic, olive oil, ginger, thyme, salt and pepper. In a large bowl, toss the cabbage with the tomatoes and green beans. Add the dressing, toss to coat and serve.:
3. Make Ahead: The green beans can be cooked and refrigerated for 1 day.

green beans, white wine vinegar, garlic, light olive oil, ginger, thyme, salt, freshly ground pepper, green cabbage, tomatoes

Taken from www.myrecipes.com/recipe/cabbage-green-bean-salad (may not work)