I love this recipe because it combines the freshness of garden green beans with a tangy dressing. It's a wonderful, quick and easy side dish. --Jannine Fisk
Place beans in a large saucepan; cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with parmesan cheese.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 10|
|Calories from Fat: 11 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.9mg||0 %|
|Sodium 44.7mg||2 %|
|Potassium 205.9mg||5 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 4.2g|
|Protein 2g||3 %|
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Calories per serving: 42
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