1 1/2 pounds haricots verts
1 tablespoon olive oil
1/2 cup chopped shallots (about 2 large)
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 5 minutes or until mixture thickens slightly. Add haricots verts, pepper, and salt to pan; sauté 2 minutes or until beans are heated through. Serve warm or at room temperature.
from Cooking Light.