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Serves 8

2 pounds green beans, trimmed, cut into 1-inch pieces
1/2 cup orange juice
1 tablespoon grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Freshly ground black pepper, to taste

In a large saucepan cook the beans in boiling water to cover until just crisp-tender, about 3 minutes.

Drain and set aside. In jar with a tight-fitting lid, shake together orange juice, zest, vinegar, sugar, mustard, salt, oil, onion and pepper.

Toss beans with dressing shortly before serving.

Serve at room temperature or slightly chilled.

Serving Suggestions
Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments. Pair with grilled pork chops, sliced tomatoes and warm dinner rolls.

Nutrition Facts
Calories 170 calories; Protein 2 grams; Fat 14 grams; Sodium 240 milligrams; Cholesterol 0 milligrams; Saturated Fat 2 grams; Carbohydrates 12 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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