Prep: 30 min Cook: 10 min
Cost per Serving: 65 cents 
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.

 2 pounds fresh green beans, stem-end trimmed
 1 jar (6.5 ounces) pimientos

 2 tablespoons red-wine vinegar
 1 teaspoon each salt, sugar and Dijon mustard
 1/2 teaspoon pepper
 1/2 teaspoon minced garlic
 1/3 cup olive oil

1. 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
2. Cut pimientos in strips. 
3. 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

* Serves 8. Per serving: 119 cal, 2 g pro, 9 g car, 
9 g fat, 0 mg chol, 299 mg sod. Exchanges: 1
3/4 vegetable, 1 3/4 fat

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