Mustard Green Beans and Cherry Tomatoes

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Mustard Green Beans and Cherry Tomatoes

 

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

 

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.

Serves 8.

 

 

 

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