- 3 Tbs. olive oil
- 2 Tbs. mustard seeds
- ⅓ cup red-wine vinegar
- 1 Tbs. sugar
- 1 medium red onion, thinly sliced
- 1½ lbs. green beans, trimmed
Green Beans with Red Onion and Mustard Seed Vinaigrette
This recipe has not yet been rated. Be the first.
Vegetarian, Healthy, Can Be Made Ahead
Active Time: 30 minutes
Start to Finish: 40 minutes
Heat 1 tablespoon of the oil over medium heat until hot; add the mustard seeds and cook, stirring, until they pop and turn a shade darker, about 2 minutes. Transfer the mustard seeds and the oil to a large bowl.
Simmer the vinegar and sugar in a small saucepan, stirring, until the sugar is dissolved. Let cool.
Heat the remaining 2 tablespoons of the oil over medium-high heat until hot, add the onion, and cook, stirring, until the onion is tender and golden brown. Remove from the heat, stir in the vinegar and add to the mustard oil in the bowl.
Cook the green beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain, then plunge into ice water to stop the cooking. Drain well, then toss with the mustard seed vinaigrette and add salt and pepper to taste.
This dish can be served chilled or at room temperature, so it is an excellent make-ahead dish. I like to use haricots verts (the thin French green beans), which will slightly decrease the boiling time.
This recipe appears in the following parties: