Green Bean and Caramelized Onion Salad -

Green Bean and Caramelized Onion Salad -

Green Bean and Caramelized Onion Salad

Green Bean and Caramelized Onion Salad

Green Bean and Caramelized Onion Salad

Green Bean and Caramelized Onion Salad with lentils

Anyone else notice how good the green beans look lately? My oldest loves green beans so we have been going through them like crazy! I really can’t wait until a couple months from now when we are picking them from our garden, well if there are any left anyways. The year before last (we didn’t have a garden last year as we were gone traveling most of the summer) the girls were in the garden snacking on beans quicker than I could pick them. I think maybe once, maybe twice we had them for dinner and there was no chance of having any to pickle like I had hoped. I’m not complaining though I’m happy they have healthy foods they love. There have been a couple times now I have picked up green beans and things got busy and we weren’t going through them as quick so I have been playing around with some salads. I love a good veggie salad that doesn’t include lettuce or leafy greens, not that I don’t like those too because I pretty much love all salads. While green bean casserole entered my mind one night, I’m a fan but not of the traditional casserole I really only like the crunchy onions and green beans, I whipped up this Green Bean and Caramelized Onion Salad. So good! Cooking the green beans in a cast iron pan and all the flavors of the caramelized onion but leaving some crunch to the green beans and adding radishes for more texture, flavor, and color! Perfect as a side dish or as a main dish by adding lentils or another grain or protein as desired.

Perfect warm, yet still fresh, salad for a day like we are having today where it is in the 40’s in the middle of May.

Green Bean and Caramelized Onion Salad

Makes 4 servings

Ingredients

  • 1lb fresh French green beans, ends trimmed if needed
  • 1/2 large red onion thinly sliced
  • 2 TBSP ghee or olive oil
  • 6 radishes trimmed and thinly sliced
Read the whole recipe on A Whisk and Two Wands