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
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
BEAN SALAD IN BALSAMIC VINAIGRETTE
Here's an easy, delicious, and healthy bean salad that I've put together, using one of Michel Montignac's low-carb vinaigrettes. The vinaigrette is great in other salad recipes too.
Provided by Lumberjackie
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, whisk together the vinaigrette ingredients.
- Combine the vegetables and add enough vinaigrette to coat. Refrigerate and allow the salad to marinate.
Nutrition Facts : Calories 209.8, Fat 18.3, SaturatedFat 2.6, Sodium 6.9, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 2.7
GREEN BEAN SALAD WITH BASIL VINAIGRETTE
Categories Salad Bean Cheese Vegetarian Basil Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.
GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS
Categories Salad Onion Appetizer Roast Vegetarian Green Bean Beet Fall Vegan Shallot Boil Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
- Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
- Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
- Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.
ROASTED GREEN BEAN, RED ONION, AND BEET SALAD
Categories Salad Bean Onion Vegetable Side Roast Vinegar Green Bean Beet Summer Thyme Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
- Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
- Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
- Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
SHAVED BEET AND BITTER GREENS SALAD WITH GARLIC BALSAMIC VINAIGRETTE
Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret-those splashes are part of this simple salad's charm.
Provided by Melissa Roberts
Time 25m
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
- Slice beet paper-thin with slicer.
- Toss greens and beet in a large bowl with enough dressing to coat.
GREEN BEAN & BALSAMIC SALAD
Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. Tossed with vinaigrette, it's a smart side dish for outdoor meals. -Amanda Smith, Lexington, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat.
Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
WARM BEET AND STRING BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
- Meanwhile, steam the string beans until they are tender.
- Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
- Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams
BABY BEETS WITH SCALLIONS
Colorful beets always make a pretty dish, and this recipe is sweet, nutty, and healthy to boot.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Make vinaigrette: In a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons olive oil. Set aside.
- Preheat the oven to 400 degrees. Remove leafy greens from tops of beets; trim stems, and discard. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add remaining tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Place in oven, and cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, 10 to 15 minutes.
- Slice scallions in quarters lengthwise. In a large saute pan over medium-low heat, melt butter; add scallions, and saute, 5 to 7 minutes. Raise heat to medium high, and continue cooking until browned, about 5 minutes. Transfer scallions to a bowl, and set aside.
- Remove beet greens from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place scallions over greens. Trim "tails" from beets, and slice larger beets in half. Arrange beets over wilted greens with scallions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.
GREEN BEAN SALAD IN TANGY VINAIGRETTE
Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.
Provided by evelynathens
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Steam the green beans until crisp-tender.
- Drain in a large colander and run under cold water.
- Leave to drain thoroughly, about 10 minutes.
- Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
- Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
- Pour dressing onto green beans in a pretty bowl and toss to coat.
- Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
- Re-toss just before serving.
- Sprinkle toasted walnuts over and serve.
Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4
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- In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley.
- In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water. Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks.
- In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper. Add a few tablespoons of the vinaigrette and toss to coat. Serve with the remaining vinaigrette on the side.
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