I always love it when one recipe can be done a thousand times, and yet still feel new.
This combination was the result of the whatintheheckamigoingtomakeforthisparty feeling that preceded a 4th of July potluck celebration. I thought I had all of the ingredients for a corn salad (didn’t) and a three bean salad (so totally didn’t).
What I did have was a whole pile of green beans, a red onion, and a happy little jar of apple balsamic vinaigrette. Throw it in a bowl. Presto change-o. A colorfully delicious salad appears.
The best part? It really is that easy. Almost too easy to call it anything fancy like a recipe.
This is a super easy and super delicious side that's perfect for all of those barbeques and backyard parties you'll be hitting up this summer.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1-2 lbs green beans, trimmed
- 1/2 medium red onion, diced
- 1/2 cup Apple Balsamic Vinaigrette
- 1 tbs onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 1/2 tsp dried basil
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbs honey or agave nectar
- 1/2 cup olive oil
- Place green beans into a pot of water. Bring to a boil and cook for 5 minutes, or until bright green.
- Drain and rinse in cold water.
- While you're waiting for the beans to cook, whip up a batch of the Apple Balsamic Vinaigrette: combine all ingredients (onions through oil) in a bowl or jar with a lid and whisk or shake to combine.
- Combine beans, onions and 1/2 cup of the Apple Balsamic Vinaigrette in a large bowl. Toss to combine.
- Chill for at least one hour.
- Serve cold or at room temperature.
Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.