Green Bean Salad with Caramelized Onions

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 12.5g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 185mg
  • Calories from fat: 16%
  • Fiber: 5.1g
  • Calcium: 70mg

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

Preparation

  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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