Cook green beans uncovered in a large pot of boiling water 5 to 7 minutes until bright green and crisp-tender. Drain in a colander and chill under running cold water. Drain well.
Cut pimientos in strips.
Whisk vinegar, salt, sugar, mustard, pepper and garlic in a large serving bowl until well blended. Gradually add olive oil, whisking until blended. Add beans and pimientos and toss to mix and coat. Serve immediately or cover and refrigerate no more than 3 hours.
Planning Tip: Cook the beans up to 2 days ahead, but don't dress them until about 3 hours before serving or they'll lose their bright color.
Calories 119 Fat 9g Saturated fat 0 Cholesterol 0
Sodium 299mg Carbohydrate 9g Fiber 0
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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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