1 lb. green beans
Vinaigrette dressing (below)
Lettuce (optional)
2 tomatoes, cut into wedges
1 sm. onion, sliced
1/4 c. grated Parmesan cheese
Ripe olives

Remove ends from beans. If beans are large, cut French style into lengthwise strips. Heat beans and 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, whole 10 to 15 minutes, French style 5 to 10 minutes; drain.

Prepare Vinaigrette Dressing. 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. 4 to 6 servings.

VINAIGRETTE DRESSING:

1/3 c. olive or vegetable oil
2 tbsp. wine vinegar
1 clove garlic, chopped
1 tsp. salt
1/2 tsp. prepared dark mustard
Dash of pepper

Mix all ingredients.