GREEN BEAN AND FETA SALAD
A tasty salad using fresh green beans and feta cheese in a tangy dressing.
Provided by LIZ1888
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h35m
Yield 5
Number Of Ingredients 12
Steps:
- Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
- For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g
GREEN BEAN AND RADISH SALAD
This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show! This recipe is from Canadian Living magazine.
Provided by Janice
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
- Add peas during last 2 minutes of cooking.
- Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
- In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
- In a serving bowl, combine green beans, peas, radishes and avocado.
- Drizzle with dressing, tossing to coat.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 184.6, Fat 10.9, SaturatedFat 1.6, Sodium 538.8, Carbohydrate 19.4, Fiber 9, Sugar 6.7, Protein 6.6
GREEN BEAN AND RADISH SALAD WITH MUSTARD - CAPER VINAIGRETTE
A simple, rustic vegetable salad with French country flair that's perfect on the side with whatever you're grilling this summer! Green Bean and Radish Salad with Mustard - Caper Vinaigrette is easy to make and comes together quickly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Salads
Time 30m
Number Of Ingredients 12
Steps:
- Whisk together the first 8 ingredients in a bowl or in a jar, starting with 2 tablespoons Dijon mustard and shake well. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
- Prepare an ice bath.
- Bring a pot of generously salted (at least 2 tablespoons) water to a boil.
- Drop the green beans into the boiling water and boil for 4-5 minutes or until crisp-tender and still bright green.
- Scoop the beans out of the boiling water with a sieve and immediately drop into the ice bath. Let cool in the ice bath for several minutes. Drain and pat dry as well as you can.
- Toss together the green beans and radishes.
- Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use or as a marinade for chicken.)
- Serve immediately.
Nutrition Facts : ServingSize 1, Calories 282 kcal, Carbohydrate 15 g, Protein 4 g, Fat 25 g, SaturatedFat 3 g, TransFat 1 g, Sodium 134 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 21 g
GREEN BEAN AND RADISH SALAD
Categories Salad Bean Vegetable Side Vegetarian Quick & Easy Radish Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill.
- Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small bowl. Add enough dressing to beans and radishes to season to taste. Season to taste with salt and pepper and serve.
CREAMY HORSERADISH AND GREEN BEAN SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
- Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
- Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
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.
SAUTEED RADISHES WITH GREEN BEANS
I've heard radishes are the only vegetable you don't cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium-high heat. Add beans; cook and stir 3-4 minutes or until crisp-tender., Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.
Nutrition Facts : Calories 75 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEAN AND RADISH SALAD
Provided by Charlotte Fekete
Categories Salad Vegetable Marinate Low Cal High Fiber Green Bean Radish Summer Vegan Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.
GREEN BEANS & RADISHES WITH SHALLOT DRESSING
Give your side dish some lightness and crunch with thinly sliced radish, then dress with mustard and lemon
Provided by James Martin
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.
Nutrition Facts : Calories 48 calories, Fat 3 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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