Fresh green beans, cooked tender crisp & eaten cold with soft pickled onions. This is a great side dish or salad…your choice. I served this as a side dish, but I think it would be good served as part of an appetizer course for dinner. I follow a great food blog called loveandumami. The recipe for pickled onions is from there. I made them mostly because we like onions, but not raw ones. This seemed like a perfect solution. I am not going to put the recipe here, but I think you should visit loveandumami & get the recipe! I served these onions with cold blanched green beans that I had put a vinaigrette on . I will give you the recipe for the green bean salad
You can find the recipe for the pickled onions here
Green Bean Salad with Pickled Red Onions
3oo grams of fresh green beans *** of course you can make as much as you’d like!
Pickled red onions ***get the recipe from lovenadumami
3 tbsp olive oil
1 1/2 tbsp white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp sugar
1.2 tsp salt
- Trim the green beans
- Boil a pot of water big enough for all the green beans to go into at one time
- Drop the beans into the boiling water & let boil until they are a bright green colour..I boiled them for about 5 minutes
- While the beans are boiling, get a bowl of ice water ready that you will put the beans into to stop the cooking process
- When the beans are cooked to you liking, transfer them with a slotted spoon to the ice water. Let cool in there, drain well, I dried them, then transfer the beans to a serving dish
- Mix up the vinaigrette ingredients in a jar & shake well to combine.
- Put some of the pickled red onions on the beans *** the amount of onions you use is up to you !
- Pour as much vinaigrette on your beans & onions as you like…some like their food more ‘dressed’ then others & it depends on how many beans you have cooked