Recipe: Tangy green beans

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Recipe: Tangy green beans

Serves: 10


1 1/2 pounds green beans, fresh, frozen or canned
1/3 cup diced sweet red bell peppers
4 1/2 teaspoons olive oil or canola oil
4 1/2 teaspoons water
1 1/2 teaspoons vinegar
1 1/2 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder


Cook beans and red peppers in a steamer basket over water until crisp-tender. Whisk together all remaining ingredients in a small bowl. Transfer beans to a serving bowl. Add dressing and stir to coat.

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