Over high heat, bring pot of salted water to boil, Add green beans, cook until just tender about 4 mintues. Drain rinse, under cold water. Transfer to bowl, cover with cold water. Let Stand until cool, about 5 mintues
Meanwhile, whisk, together next 4 ingredients, slowly whisk in oil. Drain green beans, pat dry with paper towels. Toss beans with mustard dressing, tomatoes and onion.
This is from the Women's World Magazine Volume XXIX Number 14 April 7 2008 on page 32
This recipe has been added to the following public cookbooks:
Summer Vegetables,
shellys cook book,
Women's World Recipes Compiled
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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