Total Time
Prep 15 mins
Cook 7 mins

Best if served room temperature.

Ingredients Nutrition


  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

5 5

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.

5 5

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*

3 5

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.