Preparation - Easy
2 cups, more to taste, fresh, young and tender green beans, cooked
1 cup sun dried tomatoes, cut into thin strips (see preparation method)
1/3 cup Spanish onion, thinly sliced
2 tsp fresh oregano, coarsely chopped or 1/2 tsp dried oregano or thyme
4 - 5 Tbl. Extra virgin olive oil
2 T red wine vinegar
1T balsamic vinegar
Salt and freshly ground black pepper
Pecorino cheese, shaved
1/2 lb farfalle pasta (1/2 package)
Prepare the dressing of olive oil, two vinegars, oregano, salt and pepper
Wash green beans.
Place in a saucepan and just cover with water.
Bring to a boil. ( or steam.)
Turn down heat.
Simmer till cooked to desired doneness.
Drain. Place in bowl
Add olive oil dressing.
Add remaining ingredients.
Toss and serve.
Alternatively, place in a tightly covered container and refrigerate.