Green Bean Salad with Pickled Red Onions recipe

Green Bean Salad with Pickled Red Onions

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Pickled red onions add a sweet, tart flavor to this easy green bean salad. Blanching the beans keeps them crisp-tender and helps maintain their bright color. It’s a delicious make-ahead side that can be served at room temperature or chilled.


The pickled red onions can also be used as a condiment for hamburgers, tacos, enchiladas, and sandwiches.

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Green Bean Salad with Pickled Red Onions


  • 1 pound green beans, washed, ends trimmed, and cut into bite-size pieces
  • 1/2 cup thinly sliced red onions
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt


Place the onions in a ceramic or heatproof glass dish.

Combine the vinegar, sugar, and salt in a saucepan and bring to a boil over medium-high heat, boiling just long enough to dissolve the sugar, about 30 to 45 seconds. Pour the vinegar mixture over the onions and let marinate for at least 30 minutes.

Bring water to a boil in a medium-sized pan. Add the beans and cook (uncovered) until they are just tender, about 5 to 6 minutes. Remove from heat and drain in a colander. Transfer the beans to a bowl of ice water to stop the cooking process. When cooled, drain well and pat dry. Place the beans in a large bowl. Add the vinegar and onion mixture and toss to combine.

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