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