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Crunchy Green Bean Salad




Source of Recipe


Family Circle 7/03






Recipe Introduction


Good for a picnic.





List of Ingredients



• 1 3/4 lbs green beans, trimmed
  
• 1/4 cup tarragon-flavored vinegar
  
• 1 small onion, quartered
  
• 2 T Dijon mustard
  
• 3/4 tsp salt
  
• 1/8 tsp black pepper
  
• 1/2 cup vegetable oil
  
• 2 large sweet yellow peppers (1 lb total), cored, seeded and cut into 1/4" wide strips
  
• 1/2 large jicama (about 3/4 lb), peeled and cut into 2" x 1/4" strips
  






Instructions



1. Bring large pot of water to boiling. Add green beans; cook just until tender, about 5 minutes. Drain; rinse under cold water; drain.
   
2. In food processor, combine vinegar, onion, mustard, salt and pepper. Process until onion is finely chopped. With processor running, slowly add oil until dressing is thick and well blended.
   
3. In large bowl, toss green beans, sweet peppers and jicama with dressing to coat thoroughly. (Can be prepared 3 hours before serving.) Serve cole or at room temperature.
   






Final Comments


Makes 10 servings.