Recipe - Green Bean And Tomato Salad

2/3 pound Green beans
16 Cherry tomatos
1 1/3 Garlic cloves
2/3 tablespoon Mustard (Dry)
1/3 cup Yogurt (plain nonfat)
1 1/3 tablespoon Lemon juice (fresh)
2/3 teaspoon Sugar
3/16 teaspoon White pepper
3/16 teaspoon Salt

1. Have a bowl of ice water handy. Place the green beans in a vegetable
steamer and place them in a deep pot with water in the bottom. Bring to a
boil over high heat, covered, and steam the beans for 5 minutes. Remove the
steamer from the pot and plunge the beans into the ice water to stop the
cooking and set the colour.

2. Place the green beans in a mixing bowl and combine with the cherry
tomatos (washed and halved).

3. Whisk the remaining ingredients together until smooth and well blended.
Tos the dressing with the beans and tomatoes and serve immediately.

NOTE: You can achieve an even more colourful look if you use half red and
half yellow cherry tomatoes. You can make the salad up to six hours in
advance and keep it refrigerated, tightly covered with plastic wrap. The
beans can be steemed up to a day in advanced; however, do not add the
cherry tomatoes or dress the salad longer than six hours before serving.

Gazelle, p. 76.

Posted to MMRecipes Digest V4 #081 by David Tuttle
dstuttle@pop.eclec.com on Mar 21, 1997