Green Beans With Mint Vinaigrette and Pickled Onion


Ingredients Nutrition


  1. Bring a large saucepan two-thirds full of water to a boil over high heat.
  2. Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
  3. Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
  4. In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
  5. Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
  6. Remove from the heat and let cool.
  7. In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
  8. Gradually whisk in 4 Tbs of the olive oil.
  9. Season with salt and pepper and set the vinaigrette aside.
  10. In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
  11. Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
  12. Drain the onions, discarding the vinegar, and add the onions to the beans.
  13. Cook until warmed through, about 2 minutes more.
  14. Add the vinaigrette and toss well to coat.
  15. Transfer to a warmed serving dish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a