Marinated Green Beans
- 2 pounds green beans
- 1/4 cup Lea & Perrins Worcestershire sauce
- 1/4 cup balsamic vinaigrette
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground pepper
- Salt to taste
- 1 cup thinly sliced red onion
Cook green beans until crisp-tender. Plunge into ice water to stop the cooking process; drain.
Whisk together Worcestershire sauce and next 4 ingredients in a small bowl. Pour marinade into a large zip-top plastic freezer bag, add beans and onion. Seal bag and shake to coat. Chill 3 hours, turning occasionally. Serve with a slotted spoon. Garnish, if desired.