Bermuda Salad

We served this at our wedding in 1991. This version serves 6.
1-1/2 lbs green beans
1-1/2 C thinly-sliced red onions
2 C grated Colby cheese
3/4 C olive oil
3/4 C wine vinegar
3/4 t salt
Black pepper to taste
2 cloves garlic, crushed
Minced fresh parsley to taste
Combine marinade ingredients. Steam green beans until crisp-tender. Add them to the marinade while they are hot. When cool, add the onions. Refrigerate for at least 3 hours. Toss with grated cheese before serving. To get the maximum color, serve this over purple cabbage leaves, or with red leaf lettuce or purple chard.