Green Bean Salad

This is such a simple recipe, and so delicious. Prep the green beans, and then blanch them for 3 minutes in boiling water with a teaspoon of salt added. Drain and run under cold water to keep their bright green coloring.
The dressing is equal parts sherry vinegar and olive oil, mixed with dijon mustard--for this amount of green beans, I used 2 Tablespoons each of vinegar and oil, and added 1/8 of a tsp. of mustard--mix well with a fork or a whisk until emulsified, and toss with beans. I chiffoned a handful of basil and super thinly sliced some new onions from my CSA this week to toss in at the end, and then added salt and pepper to taste. This salad needs to be eaten ASAP because if it sits, the vinegar darkens the beans--they still taste great, but they loss their brilliant coloring. I love the wonderful tender beans we get in the summer!