Marinated Green Beans
The first time I tried marinated green beans it was like eating green beans for the very first time. Because of the health benefits, I switched from canned to frozen green beans a few years ago (this year I'll be growing my own to freeze), but I've just never acquired a taste for them. Now I know it's because I haven't been cooking them right!
I like this recipe because I can make them one or two days in advance and they taste better the longer they marinate. I can make a big batch and munch on them all week, they stay crisp for a week in the fridge, and I LOVE vinegar.
I like this recipe because I can make them one or two days in advance and they taste better the longer they marinate. I can make a big batch and munch on them all week, they stay crisp for a week in the fridge, and I LOVE vinegar.
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| post-marinade color |
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| pre-marinade color |
Marinated Green Beans
1 1/2 lbs. of green beans, trimmed (or one bag of family size frozen green beans)
1 small, thinly sliced sweet onion or red onion
1/4 cup balsamic vinegar
1/2 cup white vinegar
2 garlic cloves
1/8 cup sugar
2 tbs olive oil
salt to taste
pepper to taste
- Cook green beans in boiling water for 4 minutes. Remove while still crisp!
- Drain and immerse or rinse with cold water until cool.
- Combine vinegars, sugar, olive oil, salt, and pepper together in a serving bowl. Add onion and green beans and stir.
- Marinate for at least 5 hours, better to marinate overnight. Give it a stir or shake once in a while.
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