Recipe: Citrus Green Bean Salad

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed, cut into 1-inch pieces
1/2 cup orange juice
1 tablespoon grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Freshly ground black pepper, to taste

In a large saucepan cook the beans in boiling water to cover until just crisp-tender, about 3 minutes. Drain and set aside.

In jar with a tight-fitting lid, shake together orange juice, zest, vinegar, sugar, mustard, salt, oil, onion and pepper.

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serving Suggestions
Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments. Pair with grilled pork chops, sliced tomatoes and warm dinner rolls.

Servings: 8
Source: National Pork Board