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Serves 8


1 1/2 pounds green beans, trimmed & cut into 1-inch pieces
3 tablespoons balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/4 cup olive oil
1/4 cup finely chopped red onion
1 pint cherry tomatoes, halved
Freshly ground black pepper

Cooking Directions

In a large pot of boiling salted water cook the beans until just crisp-tender, about 3 minutes.

Drain and place in serving bowl.

In medium bowl, whisk together vinegar, sugar, mustard, salt and oil.

Stir in red onion.

Drizzle dressing over warm beans; top beans with tomatoes and sprinkle black pepper over all.

Serve warm or at room temperature.

Serving Suggestions

A side dish to show off two garden favorites. Serve with Grilled Pepper Pork Chops or the classic American Pork Barbecue.

Nutrition Facts

Calories 108 calories; Protein 2 grams; Fat 7 grams; Sodium 330 milligrams; Cholesterol 0 milligrams; Saturated Fat 1 grams; Carbohydrates 11 grams; Fiber 3 grams

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


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