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Green Beans with Pickled Onions

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Green Beans with Pickled Onions
  • Prep 25 min
  • Total 25 min
  • Servings 4
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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.
Updated Sep 30, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

70 Calories, 2 1/2g Total Fat, 2g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

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