Green Beans Vinaigrette with Fresh Basil

1 1/2 lbs. green beans, snipped
1 red onion, finely diced
1/4 cup chopped basil
3 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. Dijon mustard
1/2 cup olive oil
salt and pepper to taste



Blanch beans in boiling water for 1 minute. Drain and set in ice water to chill. Place beans in a large bowl, add onion and basil. Toss well. In a jar with a tight lid combine lemon juice, garlic and mustard. Shake vigorously. Add oil, shake again and season to taste with salt and pepper. Pour over beans, toss well and refrigerate at least one hour.


Serves 6.