Green Beans With Red Onion Salad

• 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
• 1/2 cup coarsely chopped red onions

1. Cut off and discard the tips of the beans.
2. Break the beans into 2-inch lengths.
3. Drop the beans into boiling salted water to cover and return to a boil.
4. Simmer about 7 minutes or until crisp and tender.
5. Do not overcook.
6. Drain.
7. Let cool.
8. To make the dressing, put the mustard in a salad bowl and add the vinegar.
9. Start beating with a wire whisk while adding the oil.
10. Add salt and pepper and the onions.
11. Add the beans and toss until blended.
12. Serve at room temperature.

green beans, salt, mustard, redwine vinegar, vegetable oil, freshly ground pepper, red onions

Taken from cooking.nytimes.com/recipes/10663 (may not work)