Fresh-from-the-Garden Vegetable Salad

Ingredients

• 4 quarts water
• 3/4 pound green beans, trimmed
• 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

Preparation

1. 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.
2. 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.