GREEN BEANS AND CHERRY TOMATOES
Provided by Food Network
Time 30m
Yield s: 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and saute until golden.
- Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
- Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes.
MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA
I got this from Southern Living Magazine. This salad is delicious and something different to serve at your next barbecue or potluck!
Provided by Little Bee
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
- Drain.
- Plunge beans into ice water to stop the cooking process.
- Place in a shallow serving dish.
- Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
- Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
- Pour mixture over beans, tossing to coat.
- Chill at least 3 hours or overnight.
- Sprinkle with feta cheese before serving.
- Garnish, if desired.
MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA
This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.
Provided by Lynne23235
Categories Side Dish Vegetables Tomatoes
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
- Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g
MARINATED SHELL BEANS WITH CHERRY TOMATOES AND OREGANO
Steps:
- Wrap the onion, garlic, and sage in a doubled piece of cheesecloth and tie it into a closed bundle with kitchen twine. Put each type of bean in a separate small or medium saucepan and add enough water to each pan to cover the beans by 1 1/2 inches. Place one bouquet in each pan, stir in the olive oil, bring the water to a boil over high heat, and salt the water to taste like the ocean. Add approximately 1 tablespoon of salt for each quart of water. Reduce the heat and simmer the beans until they are tender and creamy, but not mushy, adding more water as needed, but never covering them by more than an inch and a half, 25 to 35 minutes. (Cooking them in this way yields richer tasting, creamier beans than if you were to just boil them in tons of water.) Turn off the heat and allow the beans to cool in the cooking liquid. Remove and discard the cheesecloth bundles. The beans can be prepared to this point up to one week in advance. If you are using the beans now, drain them, reserving the cooking liquid to use as a hearty, bean-flavored base for vegetable soup. To use them later, transfer the beans and the cooking liquid to an airtight container and refrigerate until you are ready to use them or up to 24 hours. Drain and bring the beans to room temperature before dressing them.
- Combine the various beans in a large mixing bowl. Add the tomatoes, parsley, and oregano. Drizzle with the vinaigrette, season with salt and pepper, and stir gently to combine the ingredients, taking care not to crush the beans. Taste for seasoning and add more salt, pepper, or vinaigrette, if desired. Serve at room temperature.
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