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Green Bean Salad With Pickled Shallots

Green Bean Salad With Pickled Shallots
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  • 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
  1. 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.
  2. 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.
Nutritional Information

Makes: 5 servings
  • Calories164
  • Carbohydrates14.0 g
    • Dietary fiber4.8 g
  • Cholesterol0 mg
  • Fat10.9 g
    • Saturated fat1.5 g
  • Sodium12 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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