Green Beans with Pickled Onions

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.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

3
cups fresh green beans, strings removed
1/4
cup cider vinegar
1
tablespoon sugar
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
medium red onion, very thinly sliced
2
teaspoons olive or vegetable oil

  • 1 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.
  • 2 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.
  • 3 In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
11g
11%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
4%;
Iron
4%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.