This slightly sweet, slightly sour green bean recipe takes just a few minutes to make and is great served at room temperature. Make it ahead and let the green beans bathe in the dressing, soaking up flavor.
Nutrition per serving may change if servings are adjusted.
2 pounds green beans, trimmed
1/4 cup cider vinegar
1/4 cup sugar
1 ice cube
1 cup thinly sliced shallots
2 tablespoons canola oil
1/2 teaspoon salt
Fit a large pot with a steamer basket, add 1 to 2 inches water and bring to a boil. Add green beans, cover and steam until tender-crisp, 5 to 8 minutes. Drain.
Meanwhile, heat vinegar and sugar in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves, 1 to 2 minutes. Remove from the heat. Stir in ice cube until it dissolves. Whisk in shallots, oil and salt.
Transfer the green beans to a large bowl, pour the dressing over them and toss to coat.
Make Ahead Tip: Cover and refrigerate beans (Step 1) for up to 1 day. Let stand at room temperature while you prepare the dressing (Step 2).
71 calories;3 g fat(0 g sat); 2 g fiber; 12 g carbohydrates; 2 g protein; 28 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 642 IU vitamin A; 8 mg vitamin C; 37 mg calcium; 1 mg iron; 99 mg sodium; 146 mg potassium
Carbohydrate Servings: 1
Exchanges: 1 1/2 vegetable, 1/2 other carbohydrate, 1/2 fat
I made this dish for Thanksgiving; it is now a new family favorite. I plan on making it again for Christmas. It was also good served cold. It did not have to be eaten hot.
Pros: Easy to prepare. It can be served at room temperature.