Green Beans with Red Onion and Mustard Vinaigrette
Total:
30 min
Active:
5 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Active:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.

Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.

Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.

Have ready a large bowl of ice and cold water.

Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.

Toss beans with vinaigrette and salt and pepper, to taste. Serve at room temperature or chilled.

IDEAS YOU'LL LOVE

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Green Beans Almondine

Recipe courtesy of Food Network Kitchen

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Best Ever Green Bean Casserole

Recipe courtesy of Alton Brown

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Chicken and Green Bean Casserole

Recipe courtesy of Rachael Ray

Green Bean Salad

Recipe courtesy of Jamie Deen

Green Beans and Bacon

Recipe courtesy of Pat Neely

Green Bean Casserole

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking