Total Time
Prep 15 mins
Cook 7 mins

Best if served room temperature.


  1. Cut beans into 2" lengths, cutting off tips.
  2. Drop beans into boiling salted water just covering the beans and return to a boil.
  3. Simmer for about 6-7 minutes or until tender crisp; drain and let cool.
  4. Combine mustard and vinegar in a bowl.
  5. Beat with a wire whisk while adding oil.
  6. Add red onions then salt and pepper to taste.
  7. Add beans and toss until blended.
Most Helpful

I didnt have fresh green beans on hand so I used canned and I enjoyed them a lot. DH didnt do well with them but when he took some over to my mom she loved them too. Put the green beans in a skillet and added the onion and dressing then let the beans warm thru. Will be making these again when I go to the Farmer's Market and get some fresh green beans. This recipe is a definite keeper! Made and reviewed for Kittencal's Going Green For March Recipe Tag.

lauralie41 April 14, 2010

This is a nice and tasty twist on green beans. I really enjoyed the flavors that the mustard and vinegar added. The oil was reduced to 2 tablespoons and worked well. The onion was tossed into the beans along with the dressing, the lid was placed on tight and they were allowed to stand a few minutes before serving. The beans were crisp tender and the onion was slightly wilted. Made for *Partying the Diabetic Way*

PaulaG November 24, 2009

I liked the fact that there was plenty of dressing to coat the green beans. I brought them to a work pot luck but they weren't touched much. Perhaps people were more interested in the sweets, rather than this healthy bean dish. I served them at room temperature.

Marie Nixon October 31, 2009