GREEN BEAN EGG SALAD
"I received this recipe from my mother-in-law, and it's a great alternative to potato salad," says Jane Gysbers of Blaine, Minnesota. Tip: "Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion., In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 265 calories, Fat 25g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 487mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
EGG-AND-BEAN DINNER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
- Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
- Toss the endive, lettuce, escarole, celery and beans in a large
- bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.
Nutrition Facts : Calories 399, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 345 milligrams, Sodium 222 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 16 grams
GREEN BEAN AND EGG SALAD WITH GOAT CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 51m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
- Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
- Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
- Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 300 calorie, Fat 13.5 grams, SaturatedFat 5 grams, Cholesterol 222 milligrams, Sodium 260 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 16 grams
GREEN BEANS WITH TOMATOES, OLIVES, AND EGGS
This is a colorful and healthy salad that pairs well with grilled salmon or poached chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.
Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 4 g, Protein 6 g
WARM POTATO & GREEN BEAN SALAD WITH A SOFT EGG
A satisfyingly seasonal salad
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Slice the potatoes, there's no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
- Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
- Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.
Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
- Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
- Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
GREEN BEAN AND EGG SALAD
Number Of Ingredients 8
Steps:
- 1. Trim the ends of the beans. In a medium skillet, bring to a boil about 2 cups of water. Add the beans and cook, uncovered, until crisp-tender and still bright green, 5 to 7 minutes. Drain off the water, leaving the beans in the pan. Stir in the garlic and 1/4 teaspoon of the salt into the beans while still hot. Set aside to cool. 2. In a small bowl, whisk together the oil, vinegar, oregano, mustard, and the remaining 1/4 teaspoon of salt. Set aside. 3. Separate the white from the yolk of the egg. Finely shred the egg white onto a small plate. Grate the egg yolk on another small plate. Shortly before serving, toss the cooked green beans with the vinaigrette and arrange the beans in an even line on a serving plate. Sprinkle the shredded egg white over the top center of the beans and sprinkle the egg yolk over the white. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EGG SALAD AND GREEN BEAN SANDWICHES
Steps:
- In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to stop cooking. Remove beans from water and pat dry with paper towels.
- Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices.
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