This recipe is called a salad, but I use it as a side dish.

Caramelized-Vegetable Salad

2 lbs. red new potatoes, cut into 1-inch pieces
1 lb. fresh green beans, trimmed and cut in half
1/2 tsp. salt
1/3 cup margarine or butter
2 large onions, chopped (2 cups)
1/4 cup Balsamic vinegar or cider vinegar (use a little less)
1/4 cup packed brown sugar
1/4 tsp. salt

Heat 1-inch of water to boiling in a 4 qt. Dutch oven.Add potatoes, green beans and salt. Heat to boiling; reduce heat to medium. Cover and cook about 10 min. or until vegetables are tender; drain and set aside. (Do not overcook. I suggest cooking the beans by themselves for about 5 minutes, then add the potatoes).

While the vegetables are cooking, melt margarine in a 12-inch skillet. Add onions and cook for 10-12 minutes, stirring often, until golden brown. Stir in the vinegar, brown sugar and salt. Cook for a couple of minutes. Pour onion mixture over potatoes and green beans; stir until coated. Sprinkle with pepper if desired.

I followed the recipe as is, and I think it could use a little less vinegar. This is very good, use the freshest beans you can, and cook them just till crisp-tender.

Good luck with your dinner!!