Photo: Jan Smith
Yield
16 servings (serving size: 1 ounce beans)

Keep these crunchy, sweet-sour-spicy beans on hand for snacking, set them out on a relish tray at a cocktail party, or use in place of celery for bloody Marys.

How to Make It

Step 1

Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain; place in a large bowl.

Step 2

Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Pour over beans; cover and marinate in refrigerator at least 24 hours. Discard dill and bay leaves. Drain, if desired.

Step 3

Note: Refrigerate beans in an airtight container for up to two weeks.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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