- In a kettle of boiling water, cook beans for 2-4 minutes, or until they are crisp-tender. Transfer to a a bowl of ice and cold water to stop the cooking process. Pat the beans dry with paper towels.
- In a large bowl, whisk together mustard, vinegar, and salt and pepper to taste. Add oil in a stream, whisking together ingredients until emulsified.
- Add cooled beans, mint, and onion, and toss mixture until well combined. Serve.
Recipe courtesy of the University of Florida Sarasota County Extension.