GARLIC GREEN BEANS WITH GORGONZOLA
I updated this green bean holiday side dish by adding a touch of white wine, fresh thyme and green onions. It's delicious, easy to make and my family loves it! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place green beans, water chestnuts, green onions and 1/4 cup cooked bacon in a 4-qt. slow cooker. In a small bowl, mix wine, thyme, garlic and seasoned salt; pour over top. Cook, covered, on low until beans are crisp-tender, 3-4 hours. Drain liquid from beans., Just before serving, stir in sour cream; sprinkle with cheese and remaining bacon.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
GREEN BEAN AND FENNEL SALAD WITH PECANS
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
- Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
- In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES
This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.
Provided by Gundi
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
- Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g
GREEN BEAN SALAD WITH PECANS & GORGONZOLA
Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor.
Provided by Chandra M
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1-2 inches water to boil.
- Prepare a bowl with water & ice.
- Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
- Using a slotted spoon, transfer the beans to the icewater to stop cooking.
- Once the beans are cool, place them on a flour sack towel to dry.
- In a small bowl combine mustard & vinegar. Slowly whisk in oil.
- Add salt & pepper to taste.
- In a medium bowl, combine green beans & scallions.
- Pour dressing over and stir to coat.
- Sprinkle nuts & cheese on top.
- Cover and chill for 15 minutes.
- Serve chilled.
Nutrition Facts : Calories 274.4, Fat 22.6, SaturatedFat 4.9, Cholesterol 12.7, Sodium 448.3, Carbohydrate 14.2, Fiber 7.1, Sugar 3, Protein 8.2
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.
GREEN BEAN, PECAN, AND FETA SALAD
A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.
Provided by Julesong
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
- Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
- Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
- Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
- Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
- Makes 8 servings.
- Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
- Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
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
GREEN BEANS WITH HAZELNUTS AND GORGONZOLA
This holiday side is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather than boiling retains their vitamin C and B6 content.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and vinegar; season with salt and pepper. Sprinkle with Gorgonzola and nuts.
Nutrition Facts : Calories 143 g, Cholesterol 8 g, Fat 10 g, Fiber 4 g, Protein 5 g, Sodium 77 g
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