Recipe - Green Bean And Red Onion Salad

1 pound Green beans
1 small Red onion, very
Thinly cut or sliced up
1/3 cup Finely minced parsley
2 tablespoon Minced fresh mint
1/3 cup Coarsely shredded Parmesan
3 tablespoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black
Pepper
1 teaspoon White wine vinegar.

1. Bring a large pan of water to the boil. Trim the green beans,
cut in halves or thirds if long. Put the beans into the boiling
water and time about five minutes, or until tender. Drain and rinse
with cold water until completely chilled. Pat dry with paper
towels.

2. Soak the red onion in cold water 5 minutes to reduce the acidity.
Drain and pat dry. Combine with the green beans, the parsley,
mint, Parmesan, olive oil, salt and pepper. Mix well. The salad
can be refrigerated at this point.

3. Serve the salad at room temperature. Just before serving, stir in
the vinegar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini