Green Beans With Mint Vinaigrette And Pickled Onion Recipes
GREEN BEANS WITH ONION
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.
PICKLED GREEN BEANS
I use these in Bloody Marys, instead of celery sticks, and they are always a hit!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Cut green beans to fit inside pint canning jars.
- Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
- Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
- In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
- Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g
GREEN BEANS WITH PICKLED ONIONS
Serve a side of fresh summer flavor with green beans boiled and tossed with quick-pickled red onion. They're wholesome with a tangy twist.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
- Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
- In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g
MINTY GREEN BEAN SALAD
Unusual Italian green bean salad. Garlic and mint together - what a combo! My secret vinaigrette recipe too!
Provided by CELANE47
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
- Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
- In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 12.3 g, Fat 10.3 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 8.7 mg, Sugar 3.5 g
MINTED GREEN BEANS WITH RED ONION
Categories Onion Vegetable Side Fourth of July Low Cal Low/No Sugar Mint Green Bean Summer Chill Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
- In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.
GREEN BEANS VINAIGRETTE
Steps:
- Wash and trim beans. Arrange in steamer over a little water, and steam until the beans are tender but still crisp, 5 to 7 minutes.
- Whisk oil and vinegar together in a serving bowl. When beans are cooked, drain thoroughly, and stir well with dressing to coat. Season with pepper and salt.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 3 grams
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 MINT VINAIGRETTE AND PICKLED ONION
Make and share this Green Beans With Mint Vinaigrette and Pickled Onion recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large saucepan two-thirds full of water to a boil over high heat.
- Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
- Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
- In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
- Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
- Remove from the heat and let cool.
- In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
- Gradually whisk in 4 Tbs of the olive oil.
- Season with salt and pepper and set the vinaigrette aside.
- In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
- Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
- Drain the onions, discarding the vinegar, and add the onions to the beans.
- Cook until warmed through, about 2 minutes more.
- Add the vinaigrette and toss well to coat.
- Transfer to a warmed serving dish.
Nutrition Facts : Calories 193.2, Fat 8.7, SaturatedFat 1.2, Sodium 899.8, Carbohydrate 20.5, Fiber 6.2, Sugar 8.4, Protein 3.5
GREEN BEANS WITH LIME AND MINT
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Transfer to a medium bowl and toss with olive oil and mint. Season to taste with lime juice, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 47 g, Fat 1 g, Fiber 4 g, Protein 2 g
GREEN BEANS WITH PICKLED-ONION RELISH
Provided by Lora Zarubin
Categories Onion Side Thanksgiving Vegetarian Low Cal High Fiber Dinner Vinegar Green Bean Family Reunion Healthy Low Cholesterol Potluck Maple Syrup Boil Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with ice and cold water. Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes. Drain. Place beans in bowl of ice water until cool. Drain well, then pat dry with kitchen towels. DO AHEAD: Can be made 1 day ahead. Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill. Bring to room temperature before using.
- Combine 2 cups water, cider vinegar, and next 6 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Add onions; bring to boil. Reduce heat and simmer until onions are wilted, about 4 minutes. Remove from heat. Cool uncovered to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill onion mixture. Before using, drain liquid; discard thyme, cloves, and bay leaf and bring to room temperature.
- Whisk oil, syrup, and chopped thyme in large bowl. Season with salt and pepper. Add green beans and drained onions; toss to coat. Transfer salad to platter and serve.
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