| 1. |
Wash beans. Trim the ends and remove the strings. Cut into 1 1/2 inch pieces. |
| 2. |
Place the green beans in a vegetable steamer and place over boiling water. Cover and steam the green beans for five minutes or until crisp-tender. |
| 3. |
Drain the beans and plunge them into cold water. Let them cool. Drain again. |
| 4. |
Combine the beans, tomatoes, onion and olives in a bowl, toss gently. |
| 5. |
In a separate bowl combine cheese, thyme, pepper, water, white wine vinegar and garlic. Stir well. |
| 6. |
Add oil, mixing until well blended. Pour over vegetables to coat. Serve at room temperature. |
| 7. |
Source: based on a recipe from Cooking Light Magazine. |
