In a large pot of boiling salted water, cook the beans until just crisp-tender, about 3 minutes. Drain and place in serving bowl.
In medium bowl, whisk together vinegar, mustard, salt, and oil. Stir in red onions. Drizzle dressing over warm beans; top with tomotoes and sprinkle black pepper over all.
Serving
Suggestions
Serve warm or at room temperature.
Originally Submitted
9/16/2008
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