Citrus Green Bean Salad

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Citrus Green Bean Salad

 

2 pounds green beans, trimmed, cut into 1-inch pieces

1/2 cup orange juice

1 tablespoon grated orange zest

3 tablespoons balsamic vinegar

1 teaspoon sugar

1 teaspoon coarse-grain mustard

3/4 teaspoon salt

1/2 cup olive oil

1/2 cup finely chopped red onion

freshly ground black pepper, to taste

 

In a large saucepan cook the beans in boiling water to cover until just

crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight-fitting

lid, shake together orange juice, zest, vinegar, sugar, mustard, salt, oil,

onion and pepper. Toss beans with dressing shortly before serving. Serve at room

temperature or slightly chilled.

Serves 8.

 

 

 

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