1 lb. green beans, trimmed
2 tbsp. vegetable oil
1 sm. clove garlic, minced
1 tbsp. white wine vinegar
1 1/2 tsp. Dijon style mustard
1/2 tsp. sugar
1/4 tsp. Tabasco pepper sauce

In a medium saucepan in 1 inch boiling water, cook beans, covered, about 15 minutes or until crisp tender. Drain.

In a small skillet, heat oil; saute garlic 1 minute. Stir in vinegar, mustard, sugar and Tabasco sauce. Remove from heat. Toss with beans to coat. Yield: 4 servings; 64 mg. sodium per serving.