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Epicurious

Green Beans with Sweet Onion Vinaigrette

4.0

(18)

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Green Beans with Sweet Onion VinaigretteQuentin Bacon

In another case of less is more, at-their-peak green beans—an old favorite—are paired with a quick vinaigrette that sparkles with a generous amount of minced sweet onion.

Cooks' note:

Beans can be cooked 1 day ahead and chilled in a sealable bag. Bring to room temperature, then toss with vinaigrette just before serving.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 8 servings

Ingredients

1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley

Preparation

  1. Step 1

    Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.

    Step 2

    Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.

    Step 3

    Whisk oil and parsley into onion mixture, then toss with beans.

  2. What to drink:

    Step 4

    Artezin Mendocino
    Zinfandel '07 or
    Château de Chamirey
    Mercurey Rouge '07

TagsGreen BeanBean and LegumeVegetableOnionRoot VegetableSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or Fewer30 Minutes or LessMake AheadSimmerPassoverRosh HashanahGourmet

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