1 lb fresh string beans, rinsed and stems removed
1 small red onion, sliced thin into half moon
extra virgin olive oil
balsamic vinegar
sea salt and fresh ground pepper to taste
Steam string beans until they are al dente (should only take a few minutes) and please don’t over cook. Place string beans in a medium – large bowl (you want to make sure there’s enough room to toss the string beans without them flipping over the side).
Add red onion. *To make half moons slices, cut onion in half from top to bottom, then lay cut side down and slice cross-wise.
Drizzle olive oil, then balsamic vinegar over beans. Salt and pepper to taste. Gently toss string beans in dressing until well coated. Place salad with dressing in a cover container (or large plastic ziploc) and refridgerate until ready to serve. Every so often, I toss the beans in the covered container (with lid on) to mix the beans in the dressing.
