MAKES: 8 SERVINGS
SERVING SIZE: ABOUT 1 CUP EACH
MAKES: 9 CUPS
START TO FINISH: 25 MINS
1 1/2 pounds green beans, trimmed
1 cup chopped red sweet pepper (1 large)
1/2 of a medium red onion, thinly sliced (1 cup)
1/3 cup white wine vinegar or champagne vinegar
2 teaspoons sugar
2 teaspoons seafood seasoning
1 1/2 teaspoons sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1/4 cup olive oil
- 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.
- 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.
- 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.
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.