Green Bean Salad With Hearts Of Palm

• PICKLED ONIONS
• 1 cup thinly sliced red onion (about 1/2 onion)
• 3/4 cup rice wine vinegar
• 1/2 teaspoon table salt
• 1/2 teaspoon sugar
• VINAIGRETTE
• 1 tablespoon apple cider vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon Dijon mustard
• 1/2 teaspoon table salt
• 1/4 teaspoon sugar
• 2 tablespoons olive oil
• SALAD
• 1 1/2 pounds haricots verts (French green beans), trimmed
• 1 (14-oz.) can hearts of palm, drained and rinsed
• Freshly ground black pepper

1. Prepare Pickled Onions: Toss together first 4 ingredients and 1/4 cup water in a bowl. Cover and chill 1 to 12 hours.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Add oil in a slow steady stream, whisking constantly until smooth.
3. Prepare Salad: Cook beans in 6 qt. boiling salted water in a large Dutch oven over medium-high heat 3 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain and pat dry.
4. Cut hearts of palm into 1-inch-thick slices, and separate into rings. Toss haricots verts and hearts of palm with vinaigrette; add salt and pepper to taste. Arrange on a platter. Drain onions, and sprinkle over salad. Gently toss, if desired, and serve immediately.

onions, red onion, rice wine vinegar, salt, sugar, vinaigrette, apple cider vinegar, grain mustard, mustard, salt, sugar, olive oil, salad, haricots verts, hearts of palm, freshly ground black pepper

Taken from www.myrecipes.com/recipe/green-bean-salad-1 (may not work)