Green Bean & Balsamic Salad

Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. tossed with vinaigrette, it's a smart side dish for outdoor meals.

Prep/ Total time: 30 min.     Serves: 6

• 3/4 lb. fresh green beans, trimmed
• 3 c. cherry tomatoes, quartered
• 1 3/4 c. quartered English cucumber
• 6 Tbs. olive oil
• 3 Tbs. balsamic vinegar
• 1 1/2 tsp. ground mustard
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sugar
• 1/4 tsp. garlic powder

1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 min. Drain and immediately place beans in ice water. Drain and pat dry.
2. Combine tomatoes, cucumber and beans in a large bowl. Whisk the remaining ingredients in a small bowl. Pour over vegetables; toss to coat.

NUTRITION FACTS: 1 serving equals 161 CAL.; 14 g. FAT (2 g SAT); 0 CHOL.; 209 mg. SODIUM; 9 g. CARB.; 3 g. FIBER; 2 g. PRO. DIABETIC EXCHANGES: 3 fat, 1 vegetable

$1.17 per serving