1. Stir together the onion, vinegar, mustard, salt & pepper in a large bowl and set aside for 10 minutes.
2. Cook beans in a large pot of well salted boiling water until just tender, about 2-3 minutes for haricots and 4-5 minutes for green beans. Transfer to large ice bath to stop cooking. Drain and pat dry.
3. Whisk oil and parsley into onion mixture, then toss with the beans.
Do not overcook the beans; they should be crisp tender!
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 48.6mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 0.3g||0 %|
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Calories per serving: 24
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