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IngredientsUS|METRIC
US|METRIC
- 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 red onion (finely chopped)
- 1 pint cherry tomatoes (halved)
- freshly ground black pepper
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.
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