Green Beans Provençal

If you chill this recipe longer than four hours, the bright color of the green beans will start to fade. To make ahead, prepare the beans and vinaigrette separately; cover each, and chill. Toss together right before serving.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 58
Caloriesfromfat 0.0 %
Fat 2.9 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.1 g
Carbohydrate 7 g
Fiber 1.9 g
Cholesterol 1 mg
Iron 1.2 mg
Sodium 36 mg
Calcium 48 mg

Ingredients

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

Preparation

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.

2. Combine beans, tomatoes, and onion; toss gently. Whisk together vinegar and next 7 ingredients until well combined. Pour over bean mixture; toss to coat. Serve at room temperature, or cover and chill until ready to serve.

Note:

March 2007