ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Bean Salad with Caramelized Onions

Prep time 15 mins
Cook time 25 mins
Yield 4 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection