Fresh Beans & Tomatoes with Dill
Makes 6 servings

Prep Time: 20 min.
Chilling Time: 30 min.

Ingredients

• Vegetables Ingredients
  • 1 - cup low sodium chicken broth
  • 1/2 - pound (2 cups) fresh green beans, trimmed
  • 1/2 - pound (2 cups) fresh yellow wax beans, trimmed
  • 3 - Roma tomatoes, sliced
• Sauce Ingredients
  • 1/4 - cup Sour Cream
  • 2 - green onions, chopped
  • 1 - Tablespoon milk
  • 1 - teaspoon Dijon-style mustard
  • 1/4 - teaspoon dried dill weed
  • 1/8 - teaspoon coarsely ground pepper
  • Dash salt

Directions

1. Into a 10-inch skillet, pour chicken broth.
2. Cook over medium-high heat until broth comes to a full boil.
3. Reduce heat to medium and add green and yellow beans.
4. Cover and cook for 10 to 15 minutes or until beans are crisply tender. Drain.
5. Cover and refrigerate for 30 minutes or until chilled.
6. Meanwhile, in a small bowl, stir together sour cream, green onions, milk, mustard, dill weed, and ground pepper.
7. Arrange green beans, yellow beans and tomatoes on large platter.
8. Serve sauce over vegetables.