Fresh Beans & Tomatoes With Dill Cream

• 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
• 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 coarse ground pepper
• Dash salt

1. Pour chicken broth into 10-inch skillet.
2. Cook over medium-high heat until broth comes to a full boil.
3. Reduce heat to medium; add green and yellow beans.
4. Cover; cook 10-15 minutes or until beans are crisply tender.
5. Drain.
6. Cover; refrigerate at least 30 minutes until chilled.
7. Whisk all sauce ingredients together in bowl.
8. Arrange green beans, yellow beans and tomatoes on plattr.
9. Serve sauce over vegetables.

chicken broth, green beans, fresh yellow wax beans, tomatoes, sour cream, green onions, milk, mustard, dill weed, ground pepper, salt

Taken from www.landolakes.com/recipe/2483/fresh-beans-tomatoes-with-dill-cream (may not work)