Recipes Green Beans & Pickled Red Onions (Vegetarian, Side dish, Holidays)

Number of Servings
    • 2 tablespoons olive oil
    • 2 large red onions, thinly sliced
    • 1 teaspoon leaf oregano
    • 1/4 cup balsamic vinaigrette
    • 3 pounds fresh green beans, trimmed
    • juice of one lemon
    • salt & pepper to taste

Heat a large size skillet over medium heat; add olive oil, sliced onion, and oregano. Cook onion, stirring occasionally, until soft and translucent; add the balsamic vinaigrette. (Either keep warm and set aside or make ahead and refrigerate; heat onions before adding to green beans.) Cook green beans in a large kettle of boiling salted water. Do not cover, and cook for approximately 7 minutes or until beans are brightly colored, but still a little crisp. Drain, squeeze lemon juice over beans and toss. Add salt and pepper to taste and toss with pickled onions. Serve hot.

Nutrition Information

85 Calories; 5g Fat (49.0% calories from fat); 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.