Serve a side of fresh summer flavor with green beans boiled and tossed with quick-pickled red onion. They’re wholesome with a tangy twist.
Quick-pickling an onion tames its heat and gives it a beautiful pink color. A pickled onion's flavors go well with grilled salmon, lamb or pork chops.
You can cook the beans up to two days ahead, but for the brightest color, don't toss with the dressing until just before serving.
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