Green Bean and Red Pepper Salad

By amaliana

From Sunset Picnics and Tailgate Park Book

Ingredients

• Basil Mustard Dressing:
• 1 pound small green beans
• Basil Mustard Dressing
• 1 medium-size red bell pepper cut into slivers
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced and pressed
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dry basil
• 1/3 cup olive oil

Preparation

Step 1

Cut and discard ends from Beans. Leave beans whole.

Pour water into a 3 quart pan; bring to a boil to depth of about 2 inches.
Add beans.

Cook uncovered, just until tender-crisp. (About 5 minutes)

Drain, rinse under cold water, drain, rinse again.
Place in bowl, cover and refrigerate.

Basil Mustard Dressing:
Mix together vinegar, mustard, garlic, sugar,salt and dry basil.

Using fork or wire whisk gradually beat in 1/3 cup olive oil until well blended.

In a large container with a lid combine red pepper slivers with dressing.

Cover and refrigerate.
(Transport beans and pepper mixture separately in a cooler(if picnic).

To serve, add beans and pepper mixture, stir gently until beans are thoroughly coated with dressing.