Green Bean Summer Salad

• 1 lb (.5 kg). green beans, trimmed
• 1 cup (225 ml) frozen or fresh whole corn kernals, cooked or par-boiled but still crunchy
• 1 cup (225 ml) chopped fresh tomatoes
• 1/2 cup (125 ml) chopped black olives
• 1/2 red onion, sliced thin
• 1/4 cup (60 ml) chopped red bell pepper
• 1/4 cup (60 ml) chopped green olives, optional
• 3/4 - 1 cup (225 ml) really good italian dressing, or favorite vinagrette
• fresh parmesan cheese for garnish

1. Cook grean beans until just tender and drain.
2. Combine them with the other ingredients and toss well.
3. Chill and serve cold or at room temperature.
4. Add parmesan cheese to your liking and perhaps some extra virgin olive oil, salt and fresh cracked pepper.

green beans, corn kernals, tomatoes, black olives, red onion, red bell pepper, green olives, italian dressing, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/0009D9 (may not work)