Green Bean Salad with Caramelized Onions

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.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 27 Minutes

Nutritional Information

Calories 68
Fat 1.7 g
Satfat 0.3 g
Protein 1.8 g
Carbohydrate 11.7 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 159 mg
Caloriesfromfat 22 %
Fiber 4.7 g
Calcium 65 mg


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


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.

Cook haricot verts in boiling water 2 minutes or until crisp-tender; drain. Set aside.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note