Green Bean Salad with Caramelized Onions |
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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Haricot verts is a French term used to describe young, tiny, slender green beans that are generally cooked whole. If you can't find haricot verts, use small green beans instead. Ingredients:
1 teaspoon vegetable oil |
1 large onion, sliced into thin rings |
2 tablespoons balsamic vinegar |
2 tablespoons minced oil-packed sun-dried tomatoes |
1 pound haricot verts or small green beans, trimmed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes or until deep golden brown, stirring frequently. Add balsamic vinegar, and cook 2 minutes. Remove from heat. Add tomatoes.
2. Cook haricot verts in boiling water 2 minutes or until crisp-tender; drain. Set aside.
3. Combine haricot verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.
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