Check out more of Linda's great Bean Recipes, and here to find out about Green Bean Hints, Tips, and Information.

Don't forget to check out my Boneless Chicken Breast with Crushed Peanut Crust dinner menu which includes these Green Beans with Maple-Mustard Sauce.
 

1 1/2 to 2 pounds green beans, ends trimmed
2 tablespoons coarse-grain Dijon mustard
3 tablespoons Balsamic Vinegar
1 1/2 tablespoons genuine maple syrup
2 teaspoons extra-virgin olive oil
2 tablespoons chopped green onion (including green tops)
Coarse salt and freshly ground black pepper

In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.

In a bowl, combine Dijon mustard, balsamic vinegar, maple syrup, and olive oil. Pour mixture over hot beans and mix to coat well. Sprinkle with onion and season with salt and pepper to taste.

Makes 6 to 8 servings.