2 cups young, green string beans
¹/2 teaspoon dry mustard
¹/2 cup red-wine vinegar
¹/4 teaspoon water
1 teaspoon sugar
¹/4 teaspoon salt
¹/2 teaspoon dried oregano, crushed
¹/2 teaspoon dried tarragon, crushed
¹/4 teaspoon freshly ground black pepper
¹/2 teaspoon Worcestershire sauce
¹/2 cup chopped red onion

6 ounces reduced-fat Monterey Jack cheese, diced (1¹/2 cups)

Remove the ends of strings from the beans. Steam them just until crispy-tender, and then place them under cold running water to stop the cooking. Drain thoroughly and set aside.

Combine the dry mustard with 1 tablespoon of the vinegar and stir until completely dissolved. Add all the remaining ingredients except the cooked beans, onion and cheese, and mix well.

Combine the beans, onion and cheese in a nonaluminum bowl and pour the marinade over them. Mix well, cover and refrigerate for at least 2 hours before serving.

Makes 4 servings.

Each serving contains approximately: 148 calories; 8 gm fat; 23 mg cholesterol; 440 mg sodium; 306 mg calcium; 10 gm carbohydrates; 10 gm protein; 2 gm fiber.