TANGY GREEN BEAN SALAD
When green bean salad wants to dress up for the holidays, it accessorizes with red pepper strips and splashes out with a zesty citrus-flavor dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook beans in boiling water in saucepan 3 min.; drain.
- Heat dressing in large skillet on high heat. Add peppers, onions and garlic; cook and stir 3 min. Add vinegar and beans; cook 2 min. or until heated through, stirring frequently.
- Sprinkle with cheese.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
TANGY GREEN BEAN SALAD
A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.
Provided by Karen Elizabeth
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
- Drain the beans and refresh under cold running water, place in a serving bowl.
- Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
- Pour over the beans and toss to mix.
- Heat the oil and butter in a frying pan, and fry the garlic for one minute.
- Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
- Remove the pan from the heat, and stir in the parsley, and then the egg.
- Sprinkle the breadcrumb mixture over the green beans.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9
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.
SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.
Provided by Anna Stockwell
Categories Green Bean Salad Lime Juice Orange Juice Vinegar Onion Peanut Shallot Thanksgiving Side Entertaining Wheat/Gluten-Free Dairy Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
- Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
- Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.
TANGY FOUR-BEAN SALAD
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
GREEN BEAN SALAD IN TANGY VINAIGRETTE
Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.
Provided by evelynathens
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Steam the green beans until crisp-tender.
- Drain in a large colander and run under cold water.
- Leave to drain thoroughly, about 10 minutes.
- Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
- Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
- Pour dressing onto green beans in a pretty bowl and toss to coat.
- Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
- Re-toss just before serving.
- Sprinkle toasted walnuts over and serve.
Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4
TANGY BACON GREEN BEANS
My grandmother's Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.
Nutrition Facts : Calories 173 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 483mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
GREEN BEANS & MUSHROOMS WITH TANGY SOY DRESSING
A dress-ahead tangy salad that retains its good looks
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
Steps:
- Boil the beans in salted water for 5-7 mins, then drain and submerge in a bowl of iced water. Pat dry with a tea towel and tip into a bowl with the mushrooms and chives.
- Put the rest of the ingredients into a small jar and shake well. Pour over the beans and toss gently. Pack in a covered container and refrigerate.
Nutrition Facts : Calories 112 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.26 milligram of sodium
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