These quick Sweet and Sour Green Beans are a delicious vegetable side. Served hot or cold, with or without corn, this recipe is a perfect addition to any meal and is definitely worth a try! Really!
You can use cider vinegar or lemon juice to make this fast and delicious veggie side dish. Both truthfully work great. When I make these Quick Sweet and Sour Green Beans I tend to grab whichever is closest.
You have to know that I have been making this recipe for so long that I stopped measuring all of these ingredients years ago. Once it was suggested I start this website, and then I did, you have no idea how idea how many times I had to make this recipe to get the exact amounts measured out just right! I laugh just thinking about it!
Anyways, every year our garden produces so many green beans that we had to keep trying different ways to serve them. We were getting so bored of them! Now these Quick Sweet and Sour Green Beans and all of the recipes below are in our regular rotation! Hopefully you enjoy them as much as we do!
I love these Quick Sweet and Sour Green Beans with corn but you don’t need to. Not only does the corn make this dish look brighter and more colorful than plain old beans I think the more vegetables the better! I also have never had a complaint from anyone who has tried them which to me is a successful side dish!
Take a moment to peek at our video for Quick Sweet and Sour Green Beans below. So easy and definitely tasty!
Quick Sweet and Sour Green Beans
- 3 cups green beans, fresh, cut
- 1/4 cup olive oil
- 2 medium shallots, diced
- 1/4 cup cider vinegar or lemon juice
- 4 tsp sugar
- 1/4 tsp salt - or to taste
- 1/2 tsp pepper - or to taste
- 1 can (14 oz) corn optional
Wash, trim and cut green beans and dice your shallots.
In a medium sized pot boil beans in water for about 5 minutes or until tender and bright green. Drain and leave in your colander.
In the same pot heat the oil and wait for the oil to shimmer or a drop of water flicked in it dances. Add the diced shallots. Sauté over medium-high heat and stir constantly, until softened, about 3 or 4 minutes.
Add the vinegar, salt, pepper and sugar and stir until incorporated. Taste mixture. Ken prefers things a little sweeter than I do and so might you!
Add drained can of corn if using. Return beans to the pot. Combine and remove from heat. Toss gently until corn and beans are well coated. Serve immediately and enjoy!