Warm Sea Salt-and-Vinegar Green Bean Salad

Fresh green beans pair with vibrant red pepper in this colorful and flavorful side dish. Try it with chicken or fish, or serve it with a poached egg for a vegetarian main dish.

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  • Makes: 8 servings
  • Serving Size: about 1 cup each
  • Makes: 9 cups
  • Start to Finish: 25 mins

Warm Sea Salt-and-Vinegar Green Bean Salad

Directions

  1. In a Dutch oven cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender, adding red sweet pepper and red onion to the water for the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a medium bowl whisk together vinegar, sugar, seafood seasoning, 1 teaspoon of the salt, the cayenne pepper, and black pepper. Whisk in oil.
  3. Transfer green bean mixture to a platter. Drizzle with vinegar mixture; toss gently to coat. Sprinkle with the remaining 1/2 teaspoon salt before serving. Serve warm.

From the Test Kitchen

To Make Ahead:

Prepare as directed. Cover and chill for up to 24 hours. Serve chilled or at room temperature.

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Nutrition Facts (Warm Sea Salt-and-Vinegar Green Bean Salad)

  • Per serving:
  • 105 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 387 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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