Place beans in a large saucepan; cover with wate. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with Parmesan cheese.
Originally Submitted
4/24/2008
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