Food

Green beans with pickled shallots

Total time: 10 minutes, plus 1 hour standing time for shallots

Servings: 4 to 6

2 shallots, thinly sliced

3 tablespoons red wine vinegar

1 pound fresh green beans

1/4 cup olive oil, divided

1/2 teaspoon kosher salt

1 teaspoon grated lemon peel

1. In a small bowl, combine the shallots and the vinegar and set aside for 1 hour.

2. Toss the green beans with 2 tablespoons of the olive oil and sprinkle with salt. Grill over high heat until browned on both sides, about 8 to 10 minutes on an outdoor grill on the grill surface or in a grill basket.

3. Toss the grilled green beans with the lemon zest and arrange on a platter. Season with additional salt and pepper to taste.

4. Spoon the pickled shallots over the the beans. Drizzle with 2 tablespoons remaining olive oil.

Each of 6 servings: 103 calories; 1 gram protein; 5 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 98 mg. sodium.

Copyright © 2014, Los Angeles Times
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