Cut or snap the stem ends from the green beans.

Fill a large bowl with ice and water, set aside.

Blanch the green beans by bringing water to a boil in pot large enough to hold the green beans. Add salt and green beans to the boiling water and boil for 2 to 3 minutes or just until they turn a brighter shade of green.

Remove the blanched green beans and place them into the ice water, making sure all green beans are covered by cold water. Allow the beans to sit in the cold water until all of the beans have been chilled.

Once the green beans are chilled drain the water and spread out onto a kitchen towel or paper towels to dry.

In a large bowl, whisk together the olive oil, vinegar, garlic powder, and black pepper.

Slice cherry tomatoes into halves and add to the dressing along with the diced onions and toss to coat the tomatoes with dressing.

Add the dry green beans to the mixture and stir to coat the green beans.

Add the cheese and lightly toss.

Taste the salad and add salt to taste if needed.

Cover the salad with a lid or plastic and chill in the refrigerator for at least one hour before serving.

Sprinkle with coarse salt before serving if desired.