Shelly's Recipe

GARDEN VEGETABLE SALAD

Category: Salad

4 quarts water
3/4 lb green beans, trimmed
3/4 lb carrots, cut into 3 1/2 x 1/4-inch sticks
1 tbsp sugar
2 tbsp cider vinegar and Dijon mustard
1 tbsp vegetable oil
3/4 tsp salt
1 cup yellow bell pepper strips
1/4 cup finely chopped onion

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.

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. Serves 6