-1 qt water for fresh green beans or 1/4 cup for frozen
-1 lb. fresh or frozen green beans
-1 1/2 tbsp raspberry vinegar or red or white vinegar
-3/4 to 1 tsp prepared mustard
-1/2 tsp finely snipped fresh or 1 1/2 tsp dried crumbled parsley
-1/2 tsp honey
-1 medium garlic clove, minced
-1/4 cup canola or corn oil
-1/4 tsp salt
-1/8 tsp pepper
-1 med red bell pepper cut lengthwise into thin strips
-1/2 to 1 small red onion, cut lengthwise into thin strips
-1/4 tsp fresh lemon zest (I usually just use lemon juice)
In a large saucepan, bring the water to a boil over high heat. Add the beans and boil for 5 minutes. Meanwhile, fill a large bowl with cold water. When the beans are ready drain them in a colander, then transfer to the cold water to stop the cooking process. Once the green beans are cold, drain well and pat dry.
While the beans are cooling whisk together the vinegar, mustard, parsley, honey, and garlic in another large bowl. Slowly whisk in the oil continuing to whisk until well combined. Whisk in the salt and pepper.
Add the green beans, bell pepper, and onion to the vinaigrette tossing to coat. Cover and refrigerate for at least 30 minutes before serving. Just before serving sprinkle with the lemon zest (or juice).