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.
cups fresh green beans, strings removed
cup cider vinegar
medium red onion, very thinly sliced
teaspoons olive or vegetable oil
In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.