HONEY BEAN SALAD
This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!
Provided by Chelsea
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!
Nutrition Facts : Calories 172.7 calories, Carbohydrate 25.1 g, Fat 5.1 g, Fiber 8.8 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 303 mg, Sugar 2.9 g
HONEY-MUSTARD GREEN BEANS
I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.
Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SALAD WITH HONEY-MUSTARD DRESSING
This salad is my most-requested recipe. The dressing, eggs and almonds can be prepared ahead of time, so it can be made at the last minute.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool. , In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool., In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.
Nutrition Facts : Calories 308 calories, Fat 24g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 268mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
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.
HONEY-MUSTARD GREEN BEANS
This green bean side dish will please kids of any age.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add green beans, and cook until tender and bright green, 4 to 5 minutes. Drain in a colander, and pat dry with paper towels.
- Meanwhile, make dressing: In a medium bowl, whisk together remaining ingredients. Add green beans, and toss to coat. Serve warm or at room temperature.
GREEN BEAN SALAD WITH HONEY-LIME DRESSING
Caribbean limes are the basis for numerous island salads. This colorful example combines beans, tomatoes, and onion in a sweet lime dressing.
Provided by morgainegeiser
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans according to package directions until just tender-crisp.
- Rinse under cold water and drain.
- In a medium bowl, combine beans with tomatoes and onion. Toss to combine.
- In a small bowl, combine remaining ingredients. Mix well. Add to bean mixture and mix until thoroughly combined.
- Chill thoroughly.
- Mix before serving.
- NOTE: preparation time does not include chilling time.
Nutrition Facts : Calories 61, Fat 1.3, SaturatedFat 0.2, Sodium 3.8, Carbohydrate 12.7, Fiber 2.3, Sugar 8.1, Protein 1.4
HONEY MUSTARD-DRESSED GREEN BEAN SALAD
Make and share this Honey Mustard-Dressed Green Bean Salad recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 4-6
Number Of Ingredients 9
Steps:
- Steam the green beans in a covered pot with half an inch of boiling water for 3-5 minutes. Shock them by running them under cold water and drain well.
- In a large mixing bowl, mix the mustard, honey, vinegar, salt and black pepper with a whisk.
- When the ingredients are well combined, drizzle the olive oil in a slow and steady stream while continuously whisking.
- Add the green beans to the bowl with the dressing along with the scallions and radishes, and toss to coat.
- Serve and enjoy!
Nutrition Facts : Calories 455.3, Fat 41, SaturatedFat 5.7, Sodium 58.7, Carbohydrate 23.2, Fiber 4, Sugar 17.4, Protein 2.8
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