MARINATED GREEN BEANS

INGREDIENTS

- 3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
- 2 tablespoons chopped chives
or thinly sliced green onion tops
- 2 tablespoons fat-free, low-sodium
or regular chicken broth or bouillon
- 1 tablespoon catsup
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce

DIRECTIONS

In a large saucepan, cook the beans in boiling water for
10 to 15 minutes until tender-crisp. Drain well in a colander.

Meanwhile, in a large bowl, combine the chives, broth, catsup,
vinegar, oil, mustard, salt (if desired), and hot pepper sauce.
Stir to mix well. Add the cooked beans, and stir to coat the
beans with marinade.

Cover and refrigerate for 2 to 3 hours. Stir before serving.
Leftover beans will keep in the refrigerator for 4 to 5 days.