GREEN BEAN SALAD WITH ALMONDS
This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
- Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
- Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
- In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.
Nutrition Facts : Calories 150 g, Fat 11 g, Protein 5 g
CRUNCHY GREEN BEAN SALAD
The texture and flavor in this salad will work for any fall feast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
- In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
- Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.
POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
- Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
- Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
GREEN BEAN CASSEROLE
We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
- In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
- In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
- Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
Nutrition Facts : Calories 296 g, Fat 14 g, Fiber 4 g, Protein 8 g
THREE BEAN SALAD ALA MARTHA STEWART
Make and share this Three Bean Salad Ala Martha Stewart recipe from Food.com.
Provided by JiliBean
Categories Vegetable
Time 30m
Yield 8 cups (appx), 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook lima and green beans until al dente, (dont know how else to say it! HA).
- In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
- Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
- The longer you let marinate, the better!
Nutrition Facts : Calories 199.2, Fat 9.5, SaturatedFat 1.3, Sodium 29.4, Carbohydrate 22.1, Fiber 7.1, Sugar 0.7, Protein 7.5
ALEXIS'S CHOPPED VEGETABLE SALAD
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
- Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.
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