In another case of less is more, at-their-peak green beans—an old favorite—are paired with a quick vinaigrette that sparkles with a generous amount of minced sweet onion.
Beans can be cooked 1 day ahead and chilled in a sealable bag. Bring to room temperature, then toss with vinaigrette just before serving.
Recipe information
Total Time
30 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
Step 2
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.
Step 3
Whisk oil and parsley into onion mixture, then toss with beans.
What to drink:
Step 4
Artezin Mendocino
Zinfandel '07 or
Château de Chamirey
Mercurey Rouge '07
Recipe notes
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