String Beans Vinaigrette

• 1 pound green beans, washed, ends snipped off and sliced on the diagonal
• 1/2 medium onion, chopped fine
• 1 small clove garlic, chopped fine
• 13 cup freshly grated Parmesan cheese
• 6 tablespoons olive oil
• 2 tablespoons tarragon vinegar
• 1/2 teaspoon salt
• Freshly ground pepper
• 2 medium tomatoes, sliced in wedges
• 13 cup black olive

1. Fill a large saucepan with water and bring to a boil.
2. Add salt to taste and the beans.
3. Cook until tender but still firm, about 4 minutes.
4. Drain and set aside.
5. Place beans in a bowl with the remaining ingredients except the tomatoes and olives.
6. Mix well and chill.
7. Serve with the tomatoes and olives.

green beans, onion, clove garlic, parmesan cheese, olive oil, tarragon vinegar, salt, freshly ground pepper, tomatoes, black olive

Taken from cooking.nytimes.com/recipes/10829 (may not work)