Bring a medium pot of well-salted water to a boil. Cook the beans in the water until crisp-tender (cooking times of different types of beans will vary, so cook each variety separately). Drain and run under cold water to cool. Drain well and put the beans in a serving bowl.
In a small, non-reactive saucepan, combine the vinegar, sugar, and 1 tsp. salt. Bring the mixture to a boil over medium-high heat. Add the onion, return to a boil, and immediately pour the mixture into a nonreactive bowl to cool, about 15 minutes. Drain the onion and reserve the vinegar.
Toss the onion with the beans, add 1 Tbs. of the vinegar and the olive oil. Add the basil and pine nuts (if using), season to taste with salt and pepper and toss again. Add more of the vinegar if you’d like a little more tang.
nutrition information (per serving):
Calories (kcal): 120; Fat (kcal): 90; Fat Calories (g): 80; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 4; Carbohydrates (g): 9; Polyunsaturated Fat (g): 3.5; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (77%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0.9mg||0 %|
|Sodium 42.4mg||1 %|
|Potassium 88.3mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.4g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 71
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