Balsamic Green Bean Salad

• 1 pound fresh green beans
• 1/2 cup water
• 1/2 cup diced tomato
• 3 tablespoons balsamic vinegar
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon anchovy paste
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1 tablespoon pine nuts, toasted

1. Wash beans; trim ends, and remove strings.
2. Place 1/2 cup water in a large Dutch oven; bring to a boil. Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender. Plunge beans immediately into ice water for 5 minutes; drain. Place beans in a large bowl. Add tomato; toss well.
3. Combine vinegar and next 4 ingredients in a small bowl, stirring well. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 3 hours, stirring occasionally. Sprinkle with pine nuts just before serving. Serve with a slotted spoon.

green beans, water, tomato, balsamic vinegar, parmesan cheese, anchovy paste, pepper, garlic, pine nuts

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