Ingredients

  • 1 cup sweet onion, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1135 grams green beans, trimmed
  • 2 tablespoons olive oil, extra virgin
  • ⅓ cup fresh parsley, finely chopped

Directions

1. Stir together onion, vinegar, mustard, salt and pepper in a large bowl. Marinate about 10 minutes.
2. Meanwhile, cook beans until just tender. Blanch. Pat dry. Whisk oil and parsley into onion mixture, then toss with beans.
3. Beans can be cooked 1 day ahead and chilled in sealable bag. Bring to room temperature, then toxx with vinaigrette just before serving.



Keywords
vegan
MacGourmet downloadGreen Beans with Sweet Onion Vinaigrette. To import, drag image to your MacGourmet recipe box.