WEGMANS THAI GREEN BEAN AND MANGO SALAD
This delicious recipe comes from the Wegmans grocery store magazine, Menu. It adds bright color and cool fresh vegetables and fruit to your plate with fantastic flavor. The original recipe called for twice the green beans. The lemon grass paste is a Wegmans product called Gourmet Garden Lemon Grass Herb Blend, a mixture of lemon grass, canola oil, sea salt, and some whey, sold refrigerated in their produce section. I haven't worked with lemon grass much, so I don't know whether minced fresh lemon grass would suffice.
Provided by HopeJohnJP
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
- Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
- Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
- Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
- Rinse the cilantro leaves well. Pat dry and chop.
- In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
- To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
- Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 0.6, Sodium 817.1, Carbohydrate 23.6, Fiber 4, Sugar 17.5, Protein 2.3
THAI SHRIMP MANGO SALAD
Make and share this Thai Shrimp Mango Salad recipe from Food.com.
Provided by Jess N
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler for 15 minutes.
- Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
- Put the shrimp on a baking tray and broil for a minute.
- Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
- In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
- In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
- Line plates with lettuce mix and add shrimp to top.
Nutrition Facts : Calories 139.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 21.3, Sodium 119.4, Carbohydrate 6.8, Fiber 0.8, Sugar 4.9, Protein 3.2
BLACK BEAN AND MANGO CHICKEN SALAD
I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.
Provided by stephanierndos
Categories Mango
Time 14m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the salad;
- Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
- For the Tortilla crisps;
- 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
- 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.
Nutrition Facts : Calories 871.5, Fat 26.2, SaturatedFat 4.9, Cholesterol 32.9, Sodium 1062.6, Carbohydrate 127.6, Fiber 14.4, Sugar 19.5, Protein 34.7
COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS
This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.
Provided by Aroma and Essence
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
- Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
- Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
- Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
- Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g
CRUNCHY PEANUT THAI MANGO SALAD
Make and share this Crunchy Peanut Thai Mango Salad recipe from Food.com.
Provided by Jaceyt11
Categories Mango
Time 27m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Finely grate peel from 1 line and place in bowl along with lime juice. Whisk in soy sauce, sugar and jalapeno until sugar/honey is dissolved. Gradually whisk in oil until blended. Add salt to taste. Set aside.
- Toast peanuts by placing chopped nuts on baking sheet in a single layer in 350 oven. Toast 7 - 10 minutes, stirring occasionally until fragrant.
- Peel mango, then cut away chunks of fruit from pit. Cut into thin strips and place in bowl. Seed peppers and cut into thin strips and add to mango. Coarsely grate carrot and thinly sliced green onions and add to bowl with coriander. Toss gently to combine.
- Add dressing and toss until mixed. Sprinkle with peanuts.
Nutrition Facts : Calories 96.1, Fat 5.3, SaturatedFat 0.8, Sodium 107.8, Carbohydrate 12, Fiber 2, Sugar 9.1, Protein 2.1
THAI GREEN BEAN SALAD
Interesting veggie salads are always at the top of my list. I enjoy the tart, spicy, sweet contrast of Thai flavors & this salad caught my eye. (by Loves Food Loves to Eat)
Provided by Susie D
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
- Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
- Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
- Before serving, toss in peanuts, and garnish with green onion.
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