Spicy Green Beans With Purple Onion

Southern Living
6 servings


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2 pounds green beans, trimmed*
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped red bell pepper
2 tablespoons sliced water chestnuts
1/2 cup diced purple onion


Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Whisk together oil and next 5 ingredients in a large bowl. Add green beans, chopped bell pepper, water chestnuts, and onion; toss well to coat. Cover and chill 8 hours.

*Substitute 2 (9-ounce) packages frozen whole green beans, cooked according to package directions.

Created date

October 2003