Green Beans with Pickled Shallots Print Recipe Print Recipe

I have a thing with green beans.

Plain ol’ green beans. Meaning, not topped with overpowering flavors or stuffed into creamy dishes.

Growing up, my mom would steaming green beans several times a week, which my sister and I would stand around and pick at before she could even season with sea salt and place on the table. We haven’t changed. Mom’s still steaming green beans and we’re still picking.

Good news, I’ve since branched out.

I’ve made this dish, green beans with picked shallots a few times now for my husband and I. Each time we find ourselves {lightly} fighting over who gets the leftovers. I’ll give you one guess who wins. Yep.

The shallots are crisp and sweet, which adds great flavor to the green beans. We’ve eaten this as a salad, served with chicken and potatoes and also with grilled tuna steaks. It’s refreshing and perfect for summer.

This also makes for great {make ahead} side dish to serve at a dinner party or you can bring a container of this on your next picnic. Leftovers? Even better, pack the extras in your lunch and throw on a salad or add grilled chicken.

Health Benefits

  • Highly nutritious & great source of fiber, vitamins and minerals
  • Heart healthy
  • It’s an energy food
  • Good for lactating women – New learning for me. Doesn’t apply to me, but good to know, of course.
Green Beans with Pickled Shallots

PRINT Recipe

{Recipe from by Heart of the Artichoke}


  • 3 large shallots
  • 3 tablespoons of sherry vinegar (also made this with balsamic vinegar)
  • 2 pounds of green beans, ends removed
  • 1/4 cup olive oil
  • salt + pepper
  • 1 tablespoon slivered chives


Peel the shallots and slice crosswise. In a small bowl, add the shallots and season with salt + pepper. Mix in the vinegar and let sit for thirty minutes.

In a large pot, bring water to boil. Add greens beans and a pinch of salt and let boil for 3-5 minutes or until crunchy. Strain green beans and spread out to let cool. When your ready to serve, put the green beans in a bowl and season with salt + pepper.

Whisk in the olive oil with the shallots & vinegar.

Add the shallot mixture to the green beans. Toss before transferring to your serving bowl and sprinkle with fresh chives.


{Photographed by With Style and Grace}

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  • Claire

    I just LOVE veggies. NOM.

  • Amber’s Notebook

    YUM! I would love some of that for dinner!

  • Rivki Locker

    Thanks for this recipe. I just LOVE string beans. No matter how they’re prepared. Even just plain old steamed…like my mom used to male them!

  • kathy

    Hello Good Day to you, i have been trying to find good topic on google
    for my blog and i found yours i found it very interesting i ve learn alot