FoodReference.com (since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

MUSTARD GREEN BEANS & CHERRY TOMATOES

Serves 8

Ingredients

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
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages