Vegetable Salad

Ingredients

• ½ pound green beans
• 3 small zucchini, about 1/2 pound, trimmed
• 1 medium-size sweet green or, preferably, red pepper, about 1/4 pound
• Salt to taste
• 1 teaspoon Dijon-style mustard
• 1 tablespoon red-wine vinegar
• 1 teaspoon finely minced garlic
• Freshly ground pepper to taste
• ¼ cup olive oil
• ½ cup coarsely chopped red onion
• 1 tablespoon chopped fresh basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    163 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off the ends of green beans. Rinse and drain. Cut beans into 2-inch lengths. There should be about 2 cups.
2. Cut zucchini into 1 1/2-inch-long rounds. Cut each into quarters or eighths.
3. Core pepper and cut away the white veins inside. Cut pepper into strips. There should be about 1 1/2 cups.
4. Bring enough water to boil to cover beans and zucchini when added. Add salt and beans. Simmer about 5 minutes.
5. Add zucchini and pepper strips and cook about 2 minutes. Drain well.
6. Run vegetables under cold water to chill well. Drain.
7. Mix mustard, vinegar, garlic, salt and pepper in a bowl, stirring rapidly with a wire whisk. Add oil, beating vigorously.
8. Add vegetables, onion and basil to bowl and toss to blend. Serve at room temperature.