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 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.
Green Beans Provencal Recipe: https://whatscookingamerica.net/vegetables/greenbeanprovencal.htm