Italian Green Bean Salad

1 pound green beans
Vinaigrette Dressing
Lettuce (optional)
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/4 cup grated Parmesan cheese
Ripe olives

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

Yields 4 to 6 servings.

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
Dash of pepper

Mix all ingredients.