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.
Green Beans + Apple Balsamic Vinaigrette
- 1-2 lbs green beans trimmed
- 1/2 medium red onion diced
- 1/2 cup Apple Balsamic Vinaigrette
For the 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.