Green Bean Salad with Caramelized Onions

Oxmoor House
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.
4 servings (serving size: 1 cup)


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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


Prep: 15 Minutes
Cook: 25 Minutes

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.

Cook haricots verts in boiling water 2 minutes or until crisp-tender; drain.

Combine haricots verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 69
Fat 1.2 g
Satfat 0.2 g
Protein 2.2 g
Carbohydrate 12.5 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 185 mg
Caloriesfromfat 16 %
Fiber 5.1 g
Calcium 70 mg