Bean Salad With Lemon And Garlic Recipes
GARLIC GREEN BEAN SALAD
Steps:
- Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
BEAN SALAD WITH LEMON AND GARLIC
This is from the Edgell website. A must have salad for bbqs, easy to make in advance so great to take to potlucks or picnics.
Provided by Sarah
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the four bean mix, baby spinach leaves, and olives, if using, in a large bowl.
- Combine olive oil, lemon rind, garlic, lemon juice and parsley in a small bowl and whisk to combine.
- Pour dressing over bean mix and toss gently to mix.
Nutrition Facts : Calories 65.8, Fat 6.8, SaturatedFat 0.9, Sodium 12.7, Carbohydrate 1.3, Fiber 0.5, Sugar 0.2, Protein 0.5
WHITE BEAN SALAD WITH LEMON AND CUMIN
The beans for this light and lemony first course will need to soak overnight.
Categories Salad Bean Hanukkah Picnic Vegetarian Purim Lemon Kosher Vegan Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
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4.3/5 (22)Category Appetizer, Side DishCuisine GreekCalories 967 per serving
- Cook for 2 minutes then drain the beans in a strainer. This is done to remove dirt and pesticides from the beans. Add beans back to the cooking pot with some fresh water and bring them back to a boil again. Cook the beans until tender, but don't let them get too mushy. This usually takes about 2 hours over medium heat. But this will depend on the batch of the beans. Drain in a strainer and let them cool down to room temperature.
- In a large mixing bowl, whisk together the garlic clove, mustard seeds, red wine vinegar, lemon juice and zest, and olive oil, along with a bit of salt and pepper.
- Add the beans to the bowl as well, along with the red onion, spring onions, parsley, and dill. Stir well to combine. Then ideally, let the salad sit for at least 30 minutes before serving. The longer it sits, the better it gets. Serve topped with Kalamata olives. Enjoy!
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