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 was shared with me by my sister-in-law, Shirley Roth, of Alamogordo, NM.

Check out more of Linda's great Bean Recipes, and here to find out about Green Bean Hints, Tips, and Information.

1 (16-ounce) package frozen cut green beans, thawed
1/2 pint (approximately 20) grape (cherry) tomatoes, halved
3 tablespoons minced red onion
2 tablespoons white wine vinegar
2 tablespoons water
2 teaspoons extra-virgin olive oil
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 clove garlic, minced

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.