Green Beans With Red Onion Salad
Published February 28, 1989
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound fresh green beans
Salt to taste
1 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable oil
Freshly ground pepper to taste
½ cup coarsely chopped red onions
Nutritional analysis per serving (4 servings)
10 grams carbs; 139 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 4 grams fiber; 347 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
- Step 2
To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
- Step 3
Add the beans and toss until blended. Serve at room temperature.
Private Notes
Comments
A perfect, easy and different salad! Using a good mustard makes a big difference; I used a French tarragon mustard. Also rinsed the onions to make them less strong. Would make again.
Definitely greater than the sum of its parts. Used evoo. Was a delicious accompaniment to the smothered chicken.
Use my own verjus vinaigrette