Minted Green Beans with Red Onion

• 2 pounds green beans, trimmed
• 1 teaspoon Dijon-style mustard
• 1 tablespoon white-wine vinegar
• 1/4 cup olive oil
• 3 tablespoons minced fresh mint leaves
• 1/2 cup finely chopped red onion

1. 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.
2. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
3. 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.
4. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

green beans, mustard, whitewine vinegar, olive oil, mint leaves, red onion

Taken from www.epicurious.com/recipes/food/views/minted-green-beans-with-red-onion-12549 (may not work)