3/4 lb. fresh green beans
2 tsp. Dijon mustard
1/2 tsp. minced garlic
2 tbsp. red wine vinegar
4 tbsp. oil
1/8 tsp. ground cumin
2 tbsp. basil
3 red tomatoes, sliced
1/4 c. chopped onion

Trim off the ends of the beans. Drop them into boiling salted water to cover and cook until crisp tender, about 5 minutes. Do Not overcook. Drain and let cool. Place the mustard, garlic, and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add cumin and basil. Stir and blend. Add the green beans, tomatoes and onion. Toss and serve. Makes 4 servings.