Tangy Green Bean Salad
1 pound fresh green beans, trimmed
1/3 cup zesty lime vinaigrette dressing
1 red pepper, cut into thin strips
1 small red onion, sliced
2 cloves garlic, minced
¼ cup cider vinegar
2 tablespoons grated parmesan cheese
Cook beans in boiling water for 3 minutes, then drain. Heat the dressing in a large skillet on high heat. Add the peppers, onions and garlic; cook and stir 3 minutes. Add vinegar and beans; cook 2 minutes, stirring frequently. Sprinkle with cheese.
