Green Bean and Onion Vinaigrette

This salad is meant to be served either cold or room temperature, so begin preparing it before your main dish.

• Ready In: 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄2 lb green beans, trimmed
•  salt
• 1  tablespoon fresh parsley, chopped
• 2  teaspoons red wine vinegar
• 1  teaspoon Dijon mustard
• 3  tablespoons olive oil
•  fresh ground black pepper
• 12  thin red onion rings

Directions

1. Cook the beans in boiling, salted water until tender crisp, about 5 minutes. Drain and run under cold water to stop the cooking process. Drain again.
2. In a small bowl, combine the parsley, vinegar, and mustard. Whisk in olive oil, salt and pepper.
3. Place the beans in a serving dish. Garnish with the red onion rings. Spoon sauce over top and toss lightly.