Recipe: CRUNCHY GREEN BEAN SALAD

1 3/4 pounds green beans, trimmed
1/4 cup tarragon flavored vinegar
1 small onion, quartered
2 tbs Dijon mustard
3/4 tsp salt
1/8 tsp black pepper
1/2 cup vegetable oil
2 large sweet peppers, cored, seeded and cut into 1/4 inch wide strips
1/2 large jicama, peeled and cut into 2 X 1/4 inch strips

Bring pot of water to boiling, Add beans, cook until tender. Drain, rinse under cold water, drain. In food processor, combine vinegar, onion, mustard, salt and pepper. Process until onion is finely chopped.

With processor running, slowly add oil until dressing is thick and well blended. In bowl, toss beans, peppers and jicama with dressing to coat. Serve cold or at room temp.

MAKES 10 SERVINGS