Green Beans Salad Provencal

1. Wash beans. Trim the ends and remove the strings. Cut into 1 1/2 inch pieces. 2. Place the green beans in a vegetable steamer and place over boiling water. Cover and steam the green beans for five minutes or until crisp-tender. 3. Drain the beans and plunge them into cold water. Let them cool. Drain again. 4. Combine the beans, tomatoes, onion and olives in a bowl, toss gently. 5. In a separate bowl combine cheese, thyme, pepper, water, white wine vinegar and garlic. Stir well. 6. Add oil, mixing until well blended. Pour over vegetables to coat. Serve at room temperature. 7. Source: based on a recipe from Cooking Light Magazine.