GREEN BEAN AND POTATO SALAD
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SALMON PANZANELLA WITH GREEN BEANS
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.
Provided by Marge Perry
Categories Fish Broil Quick & Easy Lunch Salmon Green Bean Spring Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.
SALMON AND GREEN BEAN SALAD
This is a simple salad for lunch with a nice bowl of soup. I am not a fan of fish or beans but who would have figured they would taste so good together
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 2h10m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 13
Steps:
- Drain salmon and remove any bones. Thaw green beans and slice onion into thin rings.In a medium bowl, combine salmon, green beans and onion.
- In a small bowl combine vinegar, olive oil, lemon juice, water, basil, salt, pepper, and garlic; whisk together well. Pour over over salmon mixture; toss to combine.
- Cover and refrigerate 2 hours to blend flavors.
- Serve on a bed of shredded lettuce and garnish with tomatoes.
- Makes three one-cup servings.
Nutrition Facts : Calories 202.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 24.9, Sodium 326.7, Carbohydrate 15.6, Fiber 5.9, Sugar 2.7, Protein 16.6
GLAZED SALMON WITH GREEN BEANS
Make and share this Glazed Salmon With Green Beans recipe from Food.com.
Provided by threeovens
Categories Healthy
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium high heat; add green beans, shallots, garlic, season with salt and pepper, and cook, tossing occasionally, until crisp tender, 2 to 4 minutes.
- Add 1/4 cup water, cover, and continue cooking until the beans are tender and the water has evaporated, 3 to 4 minutes.
- Heat the broiler; line rimmed baking sheet with aluminum foil.
- In a small bowl, combine brown sugar, vinegar, and 1/2 teaspoon of oil; season with salt.
- Place salmon on baking sheet and broil for 5 minute; spoon brown sugar mixture over and broil, basting a couple of times, until salmon is cooked through, 2 to 4 minutes more.
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
ASIAN GREEN BEAN SALAD
An awesome taste sensation!
Provided by Den2014
Categories Side Dish Vegetables Green Beans
Time 51m
Yield 4
Number Of Ingredients 7
Steps:
- Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
- Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 26.3 g, Fat 13.6 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 923.8 mg, Sugar 17.1 g
GREEN BEAN 'N' PEA SALAD
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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