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In boiling salted water, cook green beans until crisp tender, about 5-6 minutes. Place the green beans in a cold water bath to stop further cooking and preserve color. Drain, place in a bowl and add the red onion.
In a small bowl whisk together the oil, lime juice, mustard, salt and pepper. Pour the dressing over the beans and onion. Toss to coat the salad and serve.
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