Mustard Green Beans & Cherry Tomatoes
A terrific side dish to show off two summer garden favorites—green beans and 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
- 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.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.