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.

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

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Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 11.7g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 159mg
  • Calories from fat: 22%
  • Fiber: 4.7g
  • Calcium: 65mg


  • 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


  1. 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.
  2. Cook haricot verts in boiling water 2 minutes or until crisp-tender; drain. Set aside.
  3. Combine haricot verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.
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