Green Bean Salad with Caramelized Red Onion

This simple side goes so well with everything coming off the barbecue; it’s become a summer staple at our house! Bring a large pot of salted water to a boil, add green beans, and cook until bright green and crisp tender, 2-4 min. Drain and place beans in an ice-water bath until cool; drain and pat beans dry with paper towels. Whisk together extra virgin olive oil, red wine vinegar, and garlic in a large salad bowl. Gently, toss beans in dressing to coat, and season with kosher salt and freshly ground pepper to taste. (Beans can be prepared 1 day in advance; and allowed to marinate, overnight, covered in the refrigerator.)

In a small bowl, drizzle sliced red onion with more olive oil, season liberally with salt and pepper, and toss to evenly coat. Grill onions on the barbecue in a grill basket, stirring and flipping every 3-4 min., until tender and caramelized. Spoon over top of green bean salad and serve.

1 1/2 lb. green beans, rinsed, trimmed, and halved
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
4 large garlic cloves, crushed and finely minced
1/2 large red onion, sliced

extra virgin olive oil for grill
kosher salt + freshly ground pepper