Ingredients
1/3
cup oil
1/4
cup cider vinegar
2
teaspoons sugar
1/4
teaspoon salt
1/8
teaspoon dried basil leaves
1
teaspoon Dijon mustard
2
(8-oz.) pkg. frozen cut green beans in a pouch, cooked, drained
2
cups cherry tomatoes, halved
1
cup hazelnuts (filberts), toasted*
Preparation
In large bowl, combine oil, vinegar, sugar, salt, basil and mustard; blend well. Add cooked beans; toss to coat well. Cover; refrigerate 2 hours or overnight.
Just before serving, stir in tomatoes and hazelnuts.
