Fresh-from-the-Garden Vegetable Salad

Ingredients

• 1 cup bell pepper strips yellow
• 0.8 pound carrots cut into 3 1/2 x 1/4-inch sticks
• 2 tablespoons cider vinegar 
• 2 tablespoons dijon mustard 
• 0.8 pound green beans trimmed
• 0.3 cup onion finely chopped
• 0.8 teaspoon salt 
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 
• 4 quarts water 

Equipment

• bowl
• whisk
• pot

Directions

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