1 lb. fresh tender green beans, snipped
1 lb. ripe lg. tomatoes, peeled and cut into wedges
1 sm. unpeeled cucumber, sliced thin crosswise
1/2 c. slivers of red onion
1/2 c. fresh basil leaves, slivered, or 2 tsp. dried basil leaves, crumbled
2 tbsp. Dijon mustard
1/3 c. balsamic vinegar
1 tsp. sugar
1/2 c. virgin olive oil

Bring 6 inches water to a boil in a large saucepan. Drop beans into water; blanch 2 to 3 minutes until bright green. Rinse immediately with cold water; place in a 2.5 quart round tight-sealing plastic food container. Add tomatoes, cucumber, onion and basil; toss well.

In a medium-sized bowl, whisk mustard with vinegar and sugar. Add oil slowly, whisking until slightly thickened and well blended. Pour over vegetables and toss to coat well. Seal tightly and refrigerate until serving time. Best if toted to trailside in a cooler. Makes 6 servings.