This recipe is from Southern Living Magazine, March 2007. This tasty
veggie combination features trademark ingredients of Province, France. Can be served as either a salad or a side dish with your meal. This recipe and photo were shared with me by my sister-in-law, Shirley Roth, of Alamogordo, NM.
More of Linda's great
Bean Recipes, and learn about
Green Bean Hints, Tips, and Information.
Green Beans Provencal Recipe
Salad and Salad Dressing,
Yields: 4 to 6 servings
Prep time: 15 min
1 1/2 pounds fresh green beans or 1 (16-ounce) package frozen cut
green beans, thawed
1/2 pint (approximately 20) grape (cherry) tomatoes, halved
3 tablespoons minced red
2 tablespoons red or white wine vinegar
2 tablespoons water
2 teaspoons extra-virgin
1 tablespoon freshly-grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Fresh Green Beans: Wash beans and trim. In a large saucepan over medium-high heat, blanch the green beans in boiling salted
water for approximately 3 to 4 minutes, drain and refresh in ice water. Drain well and let cool.
Frozen Green Beans:
In a large saucepan over medium-high heat, add enough water to completely cover
the beans; bring to a boil. Cook green beans approximately 3 to 4 minutes or
until crisp-tender. Remove from heat; drain well and let cool.
In a small bowl, whisk together wine vinegar, water, olive oil, Parmesan cheese, salt, thyme, pepper and garlic; set aside.
In a large serving bowl, combined drained and cooled beans, tomatoes, and onion;
toss gently. Pour prepared vinegar vinaigrette over the bean mixture; toss to coat.
Serve at room temperature, or cover and refrigerate until ready to serve.
NOTE: If you refrigerate this recipe longer than 4 hours,
the bright color of the green beans will start to fade. To make ahead, prepare
the beans and vinaigrette separately; cover each and refrigerate until ready to
serve. Toss together right before serve.
Makes 4 to 6 servings.