A side dish to show off two garden favorites.

Mustard Green Beans & Cherry Tomatoes

1 1/2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons balsamic vinegar
2 teaspoons granulated 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

1. In a large pot of boiling salted water cook the beans until just crisp-tender, about 3 minutes. Drain and place in serving bowl.
2. 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.
3. Serve warm or at room temperature.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.