Green Bean Salad With Pickled Shallots

-
3
large shallots
-
3 tablespoons
sherry vinegar
-
2 pounds
small green beans, topped and tailed
-
1/4 cup
olive oil
-
1 tablespoon
finely slivered chives
-
salt and pepper
- Peel the shallots and slice crosswise. Put them in a small bowl, season well with salt and pepper, and add vinegar. Let sit for a half hour.
- Boil green beans in a large pot of salted water for 3 to 5 minutes, until just past crunchy. Spread them out to cool. Just before you serve the salad, put green beans in a bowl and season well with salt and pepper. Whisk olive oil into shallots and vinegar, then add dressed shallots to the beans. Toss well, transfer to a platter or serving bowl, and sprinkle with chives.
Reviewed September 13, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Makes: 5 servings
- Calories164
- Carbohydrates14.0 g
- Dietary fiber4.8 g
- Cholesterol0 mg
- Fat10.9 g
- Saturated fat1.5 g
- Sodium12 mg
- Protein3 g
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