10 Cherry Tomatoes, halved

1 Yellow Bell Pepper, seeded and julienned

1/2 C. chopped Green Bell Pepper

1/4 C. chopped fresh Parsley

 

Dressing:

1 tsp. Dijon Mustard

1/4 C. Olive Oil

1/4 C. Fresh Lemon Juice

1/4 tsp. Fresh Ground Pepper

1/8 tsp. Salt

 

Wash green beans. Drop them into a saucepan of boiling water. Cook until slightly crisp; about four minutes. Drain water and let beans cool. Add tomatoes, peppers and parsley. Combine all dressing ingredients in a small bowl and stir well. Pour dressing over salad; toss. Refrigerate at least an hour; toss again before serving.

 

Yield:

Calories:

Fat:

Fiber: