Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh green beans |
| ¾ cup | Vegetable oil |
| ⅓ cup | Cider vinegar |
| 1 tablespoon | Sugar |
| 2 teaspoons | Dijon mustard |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 pint | Cherry tomatoes -- halved |
| 2 tablespoons | Red onion -- finely chopped |
| ½ cup | Fresh mushrooms -- sliced |
In a saucepan, cover beans with water; cook until crisp-tender.
Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well. In a bowl, combine tomatoes, onion and ¼ cup dressing. Combine mushrooms and 2 tablespoons dressing in another bowl. Drain the beans; place in bowl. Add remaining dressing.
chill the vegetables in their separate bowls for at least 1 hour. To serve, arrange vegetables on a platter.
Recipe By : Taste Of Home June/July '96