Savory Bean Tomato Salad

1 pound fresh green beans, trimmed
6 medium tomatoes (about 2 pounds), sliced
3 green onions, coarsely chopped

1/4 cup lime juice
2 ounces crumbled blue cheese
5 teaspoons olive oil
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon pine nuts
2 tablespoons fresh savory leaves

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water.

Drain and pat dry. Cut into 2-in. pieces. Divide the tomatoes, green onions and cut green beans among six salad plates.

For dressing, in a blender, combine the lime juice, blue cheese, oil, garlic, salt and pepper until blended. Drizzle over salads. Sprinkle with pine nuts and savory. Makes 6 servings.

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