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Green Beans with Sweet Onion Vinaigrette

  • 1 cup finely chopped sweet onion
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 2 1/2 pounds green beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup finely chopped flat-leaf parsley

Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.

Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.

Whisk oil and parsley into onion mixture, then toss with beans.


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