Tangy Green Beans
1 1/2 pounds fresh green beans, trimmed
1/3 cup diced sweet red pepper
4 1/2 tsp. olive oil or canola oil
4 1/2 tsp. water
1 1/2 tsp. white wine vinegar or cider vinegar
1 1/2 tsp. spicy brown mustard
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
Place beans and red pepper in a basket over 1 inch of boiling water in a
saucepan. Cover and steam for 7-8 minutes or until crisp-tender. Meanwhile,
in a bowl, whisk together the remaining ingredients. Transfer bean mixture
to a serving bowl; add viniagrette and stir to coat. Yield: 9 servings.
Per Serving (1/2 cup): 43 calories, 2 g fat, 3 g fiber.
Source: Light & Tasty and GinerDee
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