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Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap. Drain and immediately transfer to a bowl of ice water for 2 minutes, then drain well and pat dry.
In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
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