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Minted Green Beans with Red Onion

    2 pounds green beans, trimmed
    1 teaspoon Dijon-style mustard
    1 tablespoon white-wine vinegar
    1/4 cup olive oil
    3 tablespoons minced fresh mint leaves
    1/2 cup finely chopped red onion

In a kettle of boiling water cook the beans for 2 to 4 minutes, or
until they are crisp-tender, transfer them with a slotted spoon to
a bowl of ice and cold water to stop the cooking, and drain them
well. Pat the beans dry with paper towels and chill them, covered,
for at least 3 hours or overnight.

In a large bowl whisk together the mustard, the vinegar, and salt
and pepper to taste, add the oil in a stream, whisking, and whisk
the dressing until it is emulsified. Add the beans, the mint, and
the onion and toss the mixture until it is combined well.