Green Beans With Mint Vinaigrette And Pickled Onion Recipes

GREEN BEANS WITH PICKLED ONIONS

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

MINTED GREEN BEANS WITH RED ONION

Steps:

• In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
• In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

MINTY GREEN BEAN SALAD

Steps:

• In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
• Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
• In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

GREEN BEANS WITH MINT VINAIGRETTE AND PICKLED ONION

Steps:

• Bring a large saucepan two-thirds full of water to a boil over high heat.
• Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
• Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
• In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
• Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
• Remove from the heat and let cool.
• In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
• Gradually whisk in 4 Tbs of the olive oil.
• Season with salt and pepper and set the vinaigrette aside.
• In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
• Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
• Drain the onions, discarding the vinegar, and add the onions to the beans.
• Cook until warmed through, about 2 minutes more.
• Add the vinaigrette and toss well to coat.
• Transfer to a warmed serving dish.