Makes 6 servings

INGREDIENTS
1 pound green beans or haricots verts
2 medium sweet onions, such as Vidalia or Walla Walla
1½ tablespoons balsamic vinegar
1½ tablespoons orange juice
2 tablespoons extra-virgin olive oil
¼ teaspoon Maldon or flaky sea salt

DIRECTIONS
1. Bring 4 quarts of water to a boil in a large pot. Add the beans and blanch until
crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water;
drain well.
2. Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½-inch-wide slices. Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through.
3. Transfer the beans and onions to a large bowl. Whisk the balsamic vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, before serving. Sprinkle the beans with salt and serve.

Per Serving: Calories 80; Fat 4.5 g; Sat Fat 0.5 g; Protein 2 g; Carbs 10 g; Fiber 3 g; Cholesterol 0 mg; Sodium 90 mg.