3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks
1 tablespoon sugar
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup yellow bell pepper strips
1/4 cup finely chopped onion
How to Make It
Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.
Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.
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