This vibrant green bean salad is a refreshing and flavorful dish, perfect for any occasion.
Bring a large pot of water to a boil and blanch the green beans for about 4 minutes until tender-crisp.
Blanching helps retain the vibrant green color of the beans.
Drain the green beans and immediately transfer them to a bowl of ice water to cool.
Cooling in ice water stops the cooking process and keeps the beans crisp.
In a mixing bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper until well combined.
Whisking thoroughly ensures the dressing is well emulsified.
Thinly slice the red and sweet onions and add them to the serving bowl along with the cooled green beans.
Slice the onions as thinly as possible for a delicate texture.
Pour the dressing over the vegetables and toss to coat evenly.
Toss gently to avoid breaking the beans.
Cover the bowl and refrigerate for at least 5 hours, stirring occasionally to redistribute the dressing.
Marinating overnight enhances the flavors.
Serve the salad chilled as a refreshing side dish.
Garnish with fresh herbs like parsley or dill for added flavor.
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