Dees Italian Green Bean Salad Recipes

ITALIAN GREEN BEAN SALAD RECIPE

Steps:

• Bring a large pot of salted water to a boil. Trim the ends of the beans, rinse and boil until fork tender, about 5 minutes. At this point you can drain them and add them directly to a bowl for serving. Or, if you wish to retain their vibrant green color, plunge them into a large bowl of icy water and drain immediately. Transfer to a large bowl.
• Add the remaining ingredients: olive oil, red wine vinegar; crushed garlic clove; dry oregano; dried red chili (optional); fresh chopped parsley and salt, to taste.
• Toss well and serve immediately or place in the refrigerator until ready to serve.

ITALIAN GREEN BEANS

Steps:

• Cook the green beans in the microwave according to package instructions
• Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, red pepper flakes, a generous pinch of salt and pepper and saute for 2 minutes. Add the green beans, toss to coat them in the oil and saute another 2 minutes. Serve hot.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

DEE'S ITALIAN GREEN BEAN SALAD

Steps:

• mix up dressing.
• toss salad items.
• add dressing.
• chill.

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

MOROCCAN GREEN BEAN SALAD

Steps:

• Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
• Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
• Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
• Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
• Garnish with grilled zucchini slices.

GREEN BEAN SALAD

Steps:

• Cook green beans, drain and cool.
• Blend oil, vinegar, onion, and salt- pour over beans.
• Fry bacon until crisp.
• Break into small pieces and add to beans.
• Toss lightly to mix.

ITALIAN GREEN BEAN SALAD

Steps:

• Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
• Drain and rinse well under cold water; drain again and pat dry.
• Combine vinegar,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream.
• Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
• Season to taste with salt and pepper and let marinate 15 to 30 minutes.
• Alternate radicchio and Bibb lettuce leaves over large platter.
• Mound bean mixture in center, sprinkle with reserved pine nuts and serve.

MEDITERRANEAN GREEN BEAN SALAD

Steps:

• In a large bowl combine, oil, lemon juice, seasonings.
• Stir in remaining ingredients.
• Chill until serving or serve at room temperature.