GREEN BEANS WITH PICKLED ONIONS

"Quick-pickling the onion tames its heat and gives a beautiful pink color. The flavors go well with grilled salmon, lamb or pork chops."

3 cups fresh green beans, strings removed
1/4 cup cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 medium red onion, very thinly sliced
2 teaspoons olive or vegetable oil

In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.

Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onions; toss to coat. Let stand 10 minutes, tossing occasionally.
Drain, reserving 1 tablespoon vinegar mixture.

In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

TO MAKE AHEAD:
You can cook the beans up to two days ahead, but for the brightest color, don’t toss with the dressing until just before serving.

From: Recipelink.com
Source: Recipe booklet: Summer Favorites, Betty Crocker Recipe Magazine, Summer 2007, #239