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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.

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 granulated 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

1. In a large saucepan cook the beans in boiling water to cover until just crisp-tender, about 3 minutes. Drain and set aside.
2. In jar with a tight-fitting lid, shake together orange juice, zest, vinegar, sugar, mustard, salt, oil, onion and pepper.
3. Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 8.

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 provided courtesy of Pork, The Other White Meat.

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