| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1992 | 1 | servings | |
INGREDIENTS
| 2 | lb | Green beans; trimmed |
| 1 | ts | Dijon-style mustard |
| 1 | tb | White-wine vinegar |
| 1/4 | c | Olive oil |
| 3 | tb | Minced fresh mint leaves |
| 1/2 | c | Finely chopped red onion |
INSTRUCTIONS
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight. In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well. Serves 6. Gourmet August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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