Fagiolini Salada Democrat and Chronicle Cheap Thrills Cuisine Lonbardo and Bui Yield: 6 servings 1 lb. thin green beans 1 cup julienned provolone cheese ¼ cup olive oil 2 Tbsp. chopped fresh basil 1 Tbsp. minced garlic 1 cup grape tomatoes, halved 1 cup thinly sliced button mushrooms 1 thinly sliced red onion ½ cup kalamata olives 2 Tbsp. olive oil 2 Tbsp. balsamic vinegar Salt and pepper to taste Garlic croutons Blanch the green beans in boiling salted water for 4 minutes. Refresh in cold water, drain and set aside. Marinate provolone cheese in olive oil, balsamic vinegar, basil, and garlic. Let this stand for 1 hour. In a large bowl combine green beans, marinade and cheese, grape tomatoes, mushrooms, red onion, olives, olive oil, balsamic vinegar and salt and pepper. Transfer to a serving bowl and top with garlic croutons.

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