2 lb. green beans, trimmed and cut into 1 inch
1/2 c. fresh orange juice
3 tbsp. vinegar (cider)
1 tbsp. finely grated orange peel from 1 navel orange
1 tsp. granulated sugar
1 tsp. coarse grain mustard
3/4 tsp. salt
3/4 c. olive oil
1/2 c. finely chopped red onion

In large pot of boiling salted water, cook beans until just crisp-tender, about 3 minutes. Drain in colander, rinse in cool water. Pat dry, place in non- reactive bowl set aside.

In medium bowl, whisk together the orange juice, orange peel, cider vinegar, sugar, mustard and salt. Slowly whisk in the oil in a slow, steady stream until blended. Stir in red onion. Pour the dressing over the beans and toss to coat thoroughly. (Can be made 1 day ahead of time. But let sit out 1 hour ahead of time.)

Place in serving bowl, season with pepper if desired. Toss once more, serve.