GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
- Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
- Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
GARLIC GREEN BEANS
Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!
Provided by Ericka Ettinger
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 11.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 555 mg, Sugar 2.9 g
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.
GREEN BEANS WITH LEMON VINAIGRETTE
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these green beans within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 4
Steps:
- Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
- Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)
BUTTERY GARLIC GREEN BEANS
Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.
Provided by LookWhatsCooking
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g
GREEN BEANS WITH GARLIC VINAIGRETTE
Based on a recipe from Suzanne Somers' book, Eat Great, Lose Weight. She says "This dish is delicious hot or cold, and the vinaigrette is also good on salads or other vegetables."
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- GARLIC VINAIGRETTE:.
- In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
- BEANS:.
- Steam beans until tender and still slightly crunchy; do not overcook.
- Toss with vinaigrette and serve.
GREEN BEANS VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash and trim green beans, and place in steamer basket over hot water. Cook about 7 minutes, until the beans are firm but tender.
- Combine the onion with oil, vinegar and mustard in a serving dish; mix well.
- When green beans are cooked, drain well and stir into dressing.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN BEANS WITH GARLIC VINAIGRETTE
This is definitely one of my favorite ways to have green beans. The raw garlic and mustard add this kick/spice to the green beans that just out of this world! This would go well with any other veggie, eg: broccoli, carrots, cauliflower. Heavenly
Provided by Abby Girl
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
- To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
- Toast the almonds in a pie pan at 350° for 5 to 10 minutes.
Nutrition Facts : Calories 60.6, Fat 2.9, SaturatedFat 0.3, Sodium 120.4, Carbohydrate 7.9, Fiber 3.8, Sugar 1.6, Protein 2.6
GREEN BEANS WITH TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE
Provided by Diane Morgan
Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Vinegar Dried Fruit Walnut Green Bean Fall Healthy Low Cholesterol Christmas Eve Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
- Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
- Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.
GREEN BEANS WITH CIDER VINAIGRETTE
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.
- Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.
- Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. Toss green beans with vinaigrette, and serve.
Nutrition Facts : Calories 120 g, Fat 9 g, Fiber 3 g, Protein 2 g
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.
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GARLIC SAUTéED GREEN BEANS WITH DIJON VINAIGRETTE
From walderwellness.com
4.9/5 (10)Category Side DishCuisine AmericanTotal Time 25 mins
- Wash, dry, and remove ends from green beans. Mince garlic, chop almonds, and chop parsley.
- Heat a large pan or skillet over medium heat, and add olive oil and garlic. Sauté for ~2 minutes, until the garlic starts to brown. Add green beans and cook for about 10-12 minutes, stirring every minute or two. Green beans should be tender but still crunchy when done.
- While green beans cook, make the dijon vinaigrette by combining all vinaigrette ingredients into a jar and shaking vigorously. Set aside.
- Toast almonds in a separate pan. Heat over medium and add chopped almonds (no oil is needed). Stir almonds frequently, for about 7-10 minutes. Make sure not to burn - almonds should be lightly browned, toasted, and fragrant. Remove from heat once done.
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- Bring 4 quarts water and 1½ cups salt (see note) to a boil in a large pot. Finely chop the pistachios until all the pieces are about the size of a lentil. Trim the ends of the green beans.
- Cook the Beans: Once the water boils, stir in the beans and cook until just tender but not limp, 5 to 6 minutes. (Taste one and see if they're done?they shouldn't be fibrous or tough to chew, but you also don't want them to be totally lifeless and mushy. Find that happy, snappy medium.) While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.
- Make the Dressing: Finely grate 1 garlic clove and the zest of 1 lemon into a medium bowl. Cut the zested lemon and a second lemon in half and add the juice from both lemons to the bowl, whisking to combine. Slowly stream in the olive oil, whisking as you go. Stir in the Parmesan cheese. Season the dressing with salt and lots of black pepper. Stir in the chopped pistachios.
- Drain and Assemble: Drain the beans, then transfer them to a clean kitchen towel and pat dry. (You want them as dry as possible so as not to introduce any water into the dressing we just made, which will dilute the flavor.) Add the green beans to the bowl of dressing, tossing well to coat. Taste and add more salt and black pepper if you think it needs it. Serve them up! These are best served very cold, so keep them covered and refrigerated until serving if you're making them in advance. Note: YES! THAT IS SO MUCH SALT! But the beans are spending only a couple of minutes in the boiling water, and it takes a LOT of salt to penetrate something as fibrous as a green bean. I have tested this outrageous amount of salt, and I promise you, your beans are going to be perfectly seasoned, NOT salty.
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