GREEN BEAN SALAD

1 pound green beans
FOR THE VINAIGRETTE DRESSING:
1/3 cup olive oil OR vegetable oil
2 tablespoons wine vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon prepared dark mustard
TO SERVE:
Lettuce (optional)
2 tomatoes
1 small onion
1/4 cup grated Parmesan cheese
ripe olives

Heat beans and 1 inch of water salt water (1/2 teaspoon salt to 1 cup of water) to boiling. Cook uncovered for 5 minutes. Cover and cook until tender, whole or cut 10-15 minutes.

Mix all ingredients for the dressing together. Pour over warm beans and toss. Cover and refrigerate at least 2 hours.

Remove beans to lettuce-lined plate with slotted spoon. Add tomatoes and onion. Sprinkle with cheese; garnish with olives.

Servings: 4
Source: Betty Crocker Plain & Fancy Vegetable Cookbook