Green Bean Salad with Caramelized Onions |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Haricots verts is a French term that is used to describe young, tiny, slender green beans that are generally cooked whole. If you can't find haricots verts, use green snap beans instead. Ingredients:
1 teaspoon vegetable oil |
1 large onion, sliced into thin rings |
2 tablespoons balsamic vinegar |
2 tablespoons minced oil-packed sundried tomatoes |
1 pound haricots 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; cook 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown; stir frequently. Add balsamic vinegar; cook 2 minutes. Remove from heat. Add tomatoes.
2. Cook haricots verts in boiling water 2 minutes or until crisp-tender; drain.
3. Combine haricots verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.
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