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What makes this green bean salad so good is that the beans marinate while they are still warm — that way the beans soak up the vinaigrette and become more flavorful.
Ingredients
- 2 pounds fresh green beans, trimmed
- ½ cup balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 small sweet onion, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons chopped fresh parsley
- 1 teaspoon white sugar
- 1 teaspoon salt
- freshly ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil over high heat. Add green beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
Step 2
Meanwhile, whisk vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper together in a large bowl.
Step 3
Drain green beans and mix with dressing while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 180 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat2g | 9% |
| Sodium403mg | 18% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber5g | 19% |
| Total Sugars6g | |
| Protein3g | |
| Vitamin C26mg | 132% |
| Calcium67mg | 5% |
| Iron2mg | 10% |
| Potassium354mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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