Green Beans With Mint Vinaigrette and Pickled Onion

Name: Green Beans With Mint Vinaigrette and Pickled Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt, plus more, to taste; 3 lbs green beans, ends trimmed; 1 ½ cups white wine or 1 ½ cups cider vinegar; 1 large white onion, peeled and cut crosswise into 1/8 inch thick slices; 3 tablespoons sugar; 1 shallot, minced; 2 teaspoons Dijon mustard; 1 tablespoon chopped of fresh mint; 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar; 5 tablespoons olive oil; fresh ground pepper, to taste

Servings: persons

1 tablespoon salt, plus more, to taste
3 lbs green beans, ends trimmed
1 ½ cups white wine or 1 ½ cups cider vinegar
1 large white onion, peeled and cut crosswise into 1/8 inch thick slices
3 tablespoons sugar
1 shallot, minced
2 teaspoons Dijon mustard
1 tablespoon chopped of fresh mint
2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
5 tablespoons olive oil
fresh ground pepper, to taste

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 saute pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
11
Saute, 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.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon salt, plus more, to taste, 3 lbs green beans, ends trimmed, 1 ½ cups white wine or 1 ½ cups cider vinegar, 1 large white onion, peeled and cut crosswise into 1/8 inch thick slices, and more.

Yes, Green Beans With Mint Vinaigrette and Pickled Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!