Monday, December 21, 2009

Green Beans and Red Onion with Warm Mustard Vinaigrette

I didn't have to alter a thing from the original recipe, as this dish was already vegan.

Trim the ends off 1 and 1/2 pounds green beans, then cook them in boiling water for 6 minutes; drain.

Combine the beans in a large bowl with 1 cup vertically sliced red onion, and set aside.

Heat a small saucepan over medium heat. Add 3 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for about 30 seconds, until heated, stirring constantly with a whisk.

Drizzle the vinaigrette over the vegetables, tossing to coat. Make this just before serving time, as it is at its yummiest when served immediately. 1 cup makes a side serving of 70 calories.

green beans $2.27
Dijon mustard $2.49

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance