Green Beans With Tapenade Dressing Recipes
GREEN BEANS WITH TAPENADE DRESSING
Serve these savory beans with our Poached Salmon with Beet Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise.
- Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.
GARBANZO BEAN AND OLIVE TAPENADE
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
- Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams
GREEN BEANS WITH HERB DRESSING
This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.
Provided by Drew
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
- Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
- Place green beans in a medium serving dish. Pour dressing mixture over the beans.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 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.
ROASTED GREEN BEANS WITH GREEK DRESSING
I found this wonderfully tempting recipe in Cuisine Magazine. Serving suggestions include serving with lamb, grilled steak or salmon. Enjoy!
Provided by Bev I Am
Categories Beans
Time 25m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Snap off tips of beans at the stem end; place beans and nuts in single layers on two baking sheets.
- Drizzle with olive oil; sprinkle with salt and pepper.
- Toss to coat.
- Roast beans in lower half of oven 5 minutes; stir and roast 5 more minutes.
- In a large bowl; whisk vinegar, lemon juice, sugar, oregano, garlic, salt, and pepper.
- Drizzle in oil; add sliced onion.
- Toss roasted beans and walnuts in dressing, then transfer to a large serving platter or individual plates.
- Garnish beans with crumbled feta; serve warm or at room temperature.
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2012-10-05 Instructions. In a medium sized pot, boil about 1 gallon of water, with about 2 to 3 tablespoons of salt. Once the water is boiling, add the green …
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Servings 6Total Time 8 minsEstimated Reading Time 2 minsCalories 86 per serving
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- Once the water is boiling, add the green beans to the water. Stir, then let boil for about 4 to 5 minutes (or until desired doneness... the crispier, the better!). While the beans boil, place a vegetable strainer into the sink. Also, place the tapenade into a medium sized salad bowl and set aside.
- When the beans are done, strain them through the strainer. Let them drip dry for about 1 minute. Once dry, toss them in the tapenade, to evenly coat them. Season with salt and pepper, to taste.
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