In a large saucepan of boiling salted water, cook the green beans until al dente, about 4 minutes. Drain and refresh the beans under cold running water, then pat dry.
In a small bowl, combine the vinegar, garlic, olive oil, ginger, thyme, salt and pepper. In a large bowl, toss the cabbage with the tomatoes and green beans. Add the dressing, toss to coat and serve.:
Make Ahead: The green beans can be cooked and refrigerated for 1 day.
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