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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 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.
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