HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
- In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
- In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
- Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.
Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g
GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for medium-high heat.
- Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
- Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
- Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
EASY HERBED GREEN BEANS
An assortment of herbs adds a refreshing burst of flavor to this easy green bean dish. You can serve it in moments, and it goes so well with just about any main course. -Ann Bassett of Nashville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook onion in butter over medium heat for 2 minutes. Stir in green beans and seasonings. Cook and stir 6-8 minutes longer or until beans are tender.
Nutrition Facts : Calories 59 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 524mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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
GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE
Ridiculously good beans that make a great side dish to just about anything. One of those recipes that grandma made for years that we could never get enough of. Garnish with sliced or slivered almonds.
Provided by Sarahbeara
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
- Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
- Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.7 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 260.4 mg, Sugar 15.4 g
GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE
Categories Mustard Onion Side Vegetarian Green Bean Summer Healthy Gourmet Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
- Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
- Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
- Have ready a large bowl of ice and cold water.
- Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
- Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.
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.
GREEN BEANS AND RED ONION WITH WARM MUSTARD VINAIGRETTE
Make and share this Green Beans and Red Onion With Warm Mustard Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain.
- Combine the green beans and onion in a large bowl.
- Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk.
- Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
Nutrition Facts : Calories 70.1, Fat 2.6, SaturatedFat 0.4, Sodium 160.7, Carbohydrate 11.3, Fiber 4.4, Sugar 2.9, Protein 2.5
HERBED GREEN BEANS
From Marshfield, Missouri, Bernice Morris writes, "The herb butter makes this green bean side dish so pleasant. I always serve it with a ham dinner...don't forget the hot rolls!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cover beans with water; Bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion in butter until tender. Add the remaining ingredients. Drain beans; stir in onion mixture.
Nutrition Facts :
GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE
Steps:
- Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
- Add lettuce and toss with vinaigrette.
HERBED GREEN BEANS
Make and share this Herbed Green Beans recipe from Food.com.
Provided by Theresa Thunderbird
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- String,break and wash green beans.
- Put in a sauce pan and cook uncovered 10 minutes.
- Add butter,onion,celery,rosemary,bash4 and garlic.
- Cook or steam covered for 10 more minutes.
GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE
Make and share this Green Beans With Mustard Tarragon Vinaigrette recipe from Food.com.
Provided by philip dreger
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add beans to boiling water, cook till desired doneness.
- Drain beans in colander.
- While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
- slowly whisk in olive oil.
- Put beans in a serving bowl and toss with the vinaigrette.
- serve immediately.
Nutrition Facts : Calories 54.3, Fat 0.7, SaturatedFat 0.1, Sodium 7270.2, Carbohydrate 11.4, Fiber 5, Sugar 2.1, Protein 3.1
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 TOMATO VINAIGRETTE
Steps:
- Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
- Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams
FLAT BEANS WITH MUSTARD THYME VINAIGRETTE
Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor-they will complement any summery main dish.
Provided by Maggie Ruggiero
Categories Summer Gourmet Bean Mustard Healthy Quick and Healthy Quick & Easy
Number Of Ingredients 6
Steps:
- Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
- Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.
HONEY MUSTARD GREEN BEANS VINAIGRETTE
I discovered this recipe last summer and used it a lot for our garden green beans. Very different and we thought it was wonderful. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the drained steamed or blanched green beans in a mixing bowl.
- In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
- Pour the mixture over the beans and toss to coat.
- Season with salt and pepper to taste.
- Serve hot, cold, or at room temperature.
Nutrition Facts : Calories 120, Fat 7.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 14.3, Fiber 4.2, Sugar 6.5, Protein 2.4
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