2 pounds green beans -- trimmed and cut into 1-inch pieces 1/2 cup fresh orange juice 1 tablespoon finely 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 pepper -- to taste
Preparation
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight fitting lid, shake together all remaining ingredients. Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
