Garden fresh green beans are cooked crisp-tender, and then tossed in a tangy viniagrette enhanced with bits of red onion.

Warm Green Beans Vinaigrette

1 pound green beans

1 cup water

Kosher or sea salt (for water)

2 tablespoons cider vinegar

1/4 teaspoon kosher or sea salt

1/4 teaspoon freshly ground pepper

1 teaspoon Dijon mustard

5 tablespoons vegetable oil

1/2 cup finely chopped red onion

1. Wash beans, trim ends and leave whole.
2. In large saucepan, cook green beans, covered, in slightly salted 1 cup of water for about 10 minutes or until crisp-tender. Drain and place in serving bowl.
3. While beans are cooking, mix vinegar, salt, pepper, mustard, oil and onion together in small bowl. Pour over cooked green beans and toss to coat. Serve immediately.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 132.7 calories; 78% calories from fat; 11.8g total fat; 0.0mg cholesterol; 407.9mg sodium; 165.2mg potassium; 6.8g carbohydrates; 2.8g fiber; 1.1g sugar; 4.0g net carbs; 1.6g protein.

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