Green Bean and Fried Onion Salad Recipe
May 26, 2011 5:07 pm
Jalapeños add some heat to this side dish
So long, blasé beans. Green beans get a makeover in this refreshingly different side.
Servings: 6 servings
2 Vidalia onions, thinly sliced
2 jalapeños, sliced into thin rounds
2 tablespoons cornstarch
3 cups vegetable oil
1 pound green beans, trimmed and cut in half
2 tablespoons soy sauce, (2 to-go packets)
1 tablespoon granulated sugar
2 tablespoons olive oil
1 tablespoon cilantro, chopped
- Heat the vegetable oil to 330°F in a small deep pot. Dust the sliced onion, and jalapeno with the cornstarch and shake off any excess. Add the sliced onion and jalapenos to the hot oil and fry until golden, 2 to 4 minutes. Remove with a slotted spoon to paper towels to drain excess oil. Sprinkle with salt.
- Bring 3 cups salted water to a boil in a large pot. Add the green beans and simmer for 1 minute.
- Strain and transfer to a large bowl. Let cool slightly.
- Add the soy sauce, sugar, olive oil, cilantro, and toss well to combine. Top with the fried onion and jalapeno mixture and serve.
Level of Difficulty:
Food Republic Newsletter
The cans and bottles to seek out
Craig Deihl is the cured-meat master of Charleston
Salad mecca SweetGreen interprets the cafeteria
Vietnamese noodle soup, it’s what’s for breakfast
One of NYC's youngest, most artful chefs speaks out
Let that melty cheese ooze out and get crunchy
Turn functional storage into a stylish centerpiece
Florida chef on the pressure to find talent