- 1/3 cup minced red onion
- 2 teaspoons balsamic or red-wine vinegar
- 1/4 teaspoon salt, or to taste
- 1 tablespoon olive oil
- 1/2 pound green beans, trimmed and cut into thirds
- 5 Kalamata or other brine-cured black olives, pitted and sliced thin
- In a bowl stir together the onion, the vinegar, the salt, and the oil and let the mixture stand. In a steamer set over boiling water steam the beans, covered, for 7 to 8 minutes, or until they are just tender, add them to the bowl while they are still hot, and toss them well with the olives.