1-1/2 pounds green beans*
1 small red onion, thinly sliced
1 cup pitted small ripe olives
1/2 cup Italian salad dressing
1 large tomato, chopped (about 1 cup)
Cut beans crosswise into 1-inch pieces. 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, 5 to 10 minutes; drain. Stir in onion, olives and dressing. Cook uncovered over medium heat just until onion is tender, about 3 minutes. Sprinkle with tomato.
6 servings.
• 2 packages (8 ounces each) frozen cut green beans, cooked and drained, can be substituted for the fresh green beans.
Microwave Directions:
Place beans and 1/4 cup water in 3-quart microwavable casserole. Cover tightly and microwave on high (100%) 6 minutes; stir. Cover and microwave until beans are tender, 5 to 7 minutes longer. Let stand 1 minute; drain. Stir in onion, olives and dressing. Microwave uncovered until onion is tender, 1 to 3 minutes. Sprinkle with tomato.
Variation
Green Beans Vinaigrette: After draining beans. stir in remaining ingredients. Cover and refrigerate at least 8 hours but no longer than 48 hours.
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