Marinated Kale And Green Bean Salad Recipes

SPICY PARMESAN GREEN BEANS AND KALE

Spicy Parmesan Green Beans and Kale image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Steps:

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Nutrition Facts : Calories 138 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 830 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams

MARINATED GREEN BEAN SALAD

Marinated Green Bean Salad image

This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.

Provided by Sue Wilker Rockamann

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 13

Ingredients

¼ cup water
15 ounces frozen French-cut green beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup Distilled Vinegar
¾ cup white sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g

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