Green Bean Salad with Red Onions

1. 1

   In a large pot of salted boiling water, cook green beans until crisp-tender, about 3 minutes.

2. 2

   Transfer beans to a colander and rinse under cold water to stop cooking.

3. 3

   Set aside.

4. 4

   In a large bowl, whisk together oil, mustard, garlic, and 1 teaspoon salt.

5. 5

   Add onions, herbs, lemon zest, and reserved green beans and toss to coat.

6. 6

   Refrigerate for at least 2 hours or up to overnight.

7. 7

   To serve, remove and discard garlic, add lemon juice, and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.