Add pizzazz to your summer meals.
This pickled green bean salad has a lot of personality, and Im here for it.
Green beanshave a versatility that could humble a leafy green like kale or spinach in comparison.
Simply Recipes / Mihaela Kozaric Sebrek
Quick pickled green beans make a delicious foundation for a summer salad.
The brine softened them a bit while keeping them crisp and adding tons of sweet-tart flavor.
After a quick brine, all you have to do is add your favorite salad oil and toss.
Simply Recipes / Mihaela Kozaric Sebrek
This is a back-pocket meal I love to whip up all summer long.
But that also means it’s possible for you to use whatever kind of vinegar you like.
My go-to choice is a lower-priced white wine, red wine, or simple white distilled vinegar.
Simply Recipes / Mihaela Kozaric Sebrek
Turn off the heat and pour the brine over the green beans and red onions.
The brine should be just enough to cover all the vegetables.
Leave the peppercorns if you want a spicy treatotherwise, discard them.
Return the drained green beans and onions to the bowl.
Give the dressing a taste, adding salt and pepper as needed.
Pour the dressing over the salad, give it a nice toss, and serve.
Store leftovers in an airtight container in the fridge for up to 5 days.
The green beans will become more tender and flavorful the longer they sit.
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