Fresh-from-the-Graden Vegetable Salad

Another tasty side from our 4th!

Fresh-from-the-Garden Vegetable Salad adapted from Cooking Light

4 quarts water

3/4 pound green beans, trimmed

3/4 pound matchstick carrots

1 tablespoon sugar

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

1 tablespoon olive oil

3/4 teaspoon salt

1 cup yellow bell pepper strips

1/4 cup finely chopped onion

Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.
Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat