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.

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.

In a small bowl , combine the parsley , vinegar , and mustard.

Whisk in olive oil , salt and pepper.

Place the beans in a serving dish.

Garnish with the red onion rings.

Spoon sauce over top and toss lightly.

green beans, salt, fresh parsley, red wine vinegar, dijon mustard, olive oil, fresh ground black pepper, red onion rings