Ingredients
3/4 pound fresh green beans, trimmed3 cups cherry tomatoes, quartered1-3/4 cups cubed English cucumber6 tablespoons olive oil3 tablespoons balsamic vinegar1-1/2 teaspoons ground mustard1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon sugar1/4 teaspoon garlic powder
Preparation
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat.
