| 3 c. fresh green beans, cut |
| 1 medium green or red pepper, thinly sliced |
| 1/2 c. chopped green onion |
| 2 medium tomatoes, unpeeled and sliced into wedges |
| 1/2 c. unsweetened white grape juice |
| 1/2 c. cider vinegar |
| 1/2 t. pepper |
| 1/4 t. dry mustard |
| 1/4 t. dried whole basil |
Cook green beans, covered, in small amount of boiling water for 10 to 12 minutes or until crisp-tender. Drain and set aside to cool. Combine beans, pepper, onions, and tomatoes in large shallow container. Combine remaining ingredients in jar and shake vigorously. Pour over bean mixture; cover and chill overnight.
Serves 12.
Must be made ahead.