Green Bean and Caramelized Onion Salad

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
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
Sea salt and pepper to taste

*To make into a meal add 3 cups cooked lentils, rice, or quinoa.

In a large skillet, cast iron if possible, heat ghee/oil over medium until hot. Add in red onion and sauté until just starting to caramelized, add in green beans. If wanting more tender green beans cover and cook for 5-7 minutes, flipping them around every minute or so. Once green beans have started to char and are at desired tenderness toss in radishes and toss to mix. Plate as a side or with lentils, rice, or quinoa to make it into a meal. Enjoy!

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