MARINATED GREEN BEAN SALAD
Steps:
- Add water and 1 teaspoon salt to a large saucepan. Bring to a boil. Add beans and cook covered for 3-5 minutes, or until crisp tender.
- While beans are boiling, fill a large bowl with ice water. Drain cooked beans and submerge in cold water. Drain and place beans in a large bowl. Set aside.
- In a small bowl whisk together oil, lemon juice, vinegar, dijon mustard, sugar, salt, garlic powder, and pepper. Pour over cooked beans, add red onion, and gently stir to combine. Cover and refrigerate for at least 2 hours.
- Just before serving add the tomatoes and cheese. Adjust salt and pepper, to taste. Serve cold or at room temperature. Refrigerate any leftovers.
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Nutrition Facts : Calories 129 kcal, Carbohydrate 11 g, Protein 5 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 370 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
BALSAMIC GREEN BEAN SALAD
Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
GREEN BEAN AND FENNEL SALAD WITH PECANS
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
- Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
- In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
GREEN BEAN SALAD WITH PECANS & GORGONZOLA
Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor.
Provided by Chandra M
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1-2 inches water to boil.
- Prepare a bowl with water & ice.
- Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
- Using a slotted spoon, transfer the beans to the icewater to stop cooking.
- Once the beans are cool, place them on a flour sack towel to dry.
- In a small bowl combine mustard & vinegar. Slowly whisk in oil.
- Add salt & pepper to taste.
- In a medium bowl, combine green beans & scallions.
- Pour dressing over and stir to coat.
- Sprinkle nuts & cheese on top.
- Cover and chill for 15 minutes.
- Serve chilled.
Nutrition Facts : Calories 274.4, Fat 22.6, SaturatedFat 4.9, Cholesterol 12.7, Sodium 448.3, Carbohydrate 14.2, Fiber 7.1, Sugar 3, Protein 8.2
GREEN BEANS WITH PECANS
I collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining friends and family, which we love to do." Pecans, a splash of orange and maple syrup make this side dish something extra-special! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.
Nutrition Facts : Calories 192 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.
GREEN BEAN, PECAN, AND FETA SALAD
A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.
Provided by Julesong
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
- Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
- Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
- Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
- Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
- Makes 8 servings.
- Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
- Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
GREEN BEAN SALAD
This is a great marinated salad for a hot summer day.
Provided by Patsy
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine vegetables in a large bowl.
- In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g
GARLIC GREEN BEANS WITH GORGONZOLA
I updated this green bean holiday side dish by adding a touch of white wine, fresh thyme and green onions. It's delicious, easy to make and my family loves it! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place green beans, water chestnuts, green onions and 1/4 cup cooked bacon in a 4-qt. slow cooker. In a small bowl, mix wine, thyme, garlic and seasoned salt; pour over top. Cook, covered, on low until beans are crisp-tender, 3-4 hours. Drain liquid from beans., Just before serving, stir in sour cream; sprinkle with cheese and remaining bacon.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
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