Active Time

　　20 min

　　Total Time

　　30 min

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

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.

　　

What to drink:

Step 4

Artezin Mendocino

　　Zinfandel '07 or

　　Château de Chamirey

　　Mercurey Rouge '07

　　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.