Sunday, September 13, 2009

Green Beans with Tomato-Garlic Vinaigrette

Green Beans with Tomato-Garlic Vinaigrette


1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extra virgin olive oil
1/2 cup chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed and cut into one inch pieces

Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

Heat olive oil in a skillet over medium heat. Add green beans and cook until tender, stirring occasionally. Pour in dressing; stir to coat.

Based on a recipe from Cooking Light.