MUSTARD GREEN BEANS & CHERRY TOMATOES
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 TheOtherWhiteMeat.com
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