Tangy Green Beans Recipe Recipe For Potato

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TANGY GREEN BEANS



Tangy Green Beans image

This vegetable side dish is delicately dressed with white wine vinegar and subtle mustard and garlic seasonings, rather than swimming in butter and salt.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 pounds fresh green beans, trimmed
1/3 cup diced sweet red pepper
4-1/2 teaspoons olive oil
4-1/2 teaspoons water
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoon spicy brown mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

  • Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TANGY GREEN BEAN AND POTATO SALAD



TANGY GREEN BEAN AND POTATO SALAD image

An easy side dish, this tangy green bean and potato salad is a delicious change from the standard potato salad fare. It is wonderful served alongside barbecue or grilled meats but also makes a great light lunch.

Provided by Millie from Eats By The Beach

Categories     Side Dish

Time 40m

Number Of Ingredients 15

2 pounds small new potatoes
1 teaspoon salt
1 pound string green beans, snipped and trimmed
3 tablespoons finely minced sweet onion
½ cup fresh microgreens, more for garnish
For the vinaigrette:
4 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 clove garlic, minced
½ cup minced fresh parsley
¼ cup minced fresh dill
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Make the vinaigrette. In a large measuring cup, whisk together all of the vinaigrette ingredients until fully combined and homogenous. Set aside.
  • Fill a large pot or Dutch oven with cold water. Add the potatoes and salt.
  • Place the pot over high heat and bring to a full rolling boil. Reduce the heat and simmer the potatoes until a knife can easily pierce the potato.
  • Meanwhile, bring another large pot of water to a full boil.
  • Toss the green beans into the boiling water and blanch for about 2 minutes until they are bright green and still crisp.
  • Place a colander into the sink. Drain the green beans into the colander and immediately run cold water over the beans to stop the cooking process. Set aside to drain.
  • When the potatoes are tender, drain, and pat dry with paper towels.
  • When the potatoes are cool enough to handle, but still very warm, slice them in half or quarters and place in a large bowl.
  • Add the green beans, sweet onions, and microgreens.
  • Pour about half of the dressing over the vegetables in the bowl. Toss to combine. Cover tightly and chill for at least an hour.
  • Just before serving, pour the remaining dressing over the salad. Toss well and serve cold.

TANGY GREEN BEAN AND POTATO SALAD



Tangy Green Bean and Potato Salad image

This tangy green bean potato salad is the perfect combination of buttery fingerling potatoes, crunchy blanched green beans, peppery arugula and soft boiled eggs all tossed in a creamy Dijon and caper vinaigrette. It's tangy, perfect for hot summer nights and makes an amazingly fast and easy meatless dinner!

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 pounds yellow fingerling potatoes, halved
Kosher salt, to taste
2 large sprigs fresh thyme
1 bay leaf
2 tablespoons red wine vinegar
2 cloves garlic, grated
2 teaspoons anchovy paste
2 teaspoons minced capers
1 teaspoon Dijon mustard
1/4 cup olive oil
Fresh cracked black pepper, to taste
1 pound green beans, ends trimmed
8 ounces baby arugula
4 large eggs, hard or soft boiled

Steps:

  • In a large pot add potatoes, cover with water, sprinkle in a little kosher salt and throw in thyme sprigs and bay leaf. Bring to a boil over high heat and cook until the potatoes are fork tender, about 15 minutes. While the potatoes are cooking whisk together red wine vinegar, grated garlic, anchovy paste, minced capers and Dijon mustard. Slowly drizzle in olive oil while whisking until you're left with a smooth mixture. Taste and season with the desired amount of kosher salt and black pepper - set aside. When the potatoes are fork tender, drain and add to a large bowl. Drizzle half the dressing over the potatoes and stir to combine. Set aside while you prepare the remaining ingredients. Add water back to the pot you used to boil your potatoes and bring to a boil. Add in your beans and boil for just 4 minutes or just until the beans are slightly soft. Strain the beans and add to a bowl of ice water. This will help stop the cooking so your beans stay bright green and still a little crunchy. Remove beans from the cold water and add to the potatoes. Drizzle with remaining dressing and toss to combine. Before serving add the arugula and toss to combine to everything is coated in dressing. If the salad looks dry drizzle in a little more olive oil. To serve, divide the salad into 4 equal portions, and serve each portion with a hard or soft boiled egg. Sprinkle the eggs with a little additional kosher salt and black pepper. Note: For added protein make 8 eggs so that each salad will be served with 2 eggs. Also, this salad is delicious with crispy bacon and grilled chicken.

TANGY GREEN BEANS



Tangy Green Beans image

This is such a quick and easy recipe and is so tasty. I just can't eat plain green beans after trying this.

Provided by Chris from Kansas

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) can cut green beans
2 tablespoons butter
1 tablespoon sugar
1 tablespoon cider vinegar or 1 tablespoon balsamic vinegar
1/4 teaspoon salt
2 tablespoons grated parmesan cheese

Steps:

  • In a skillet, heat beans; drain.
  • Add butter, sugar, vinegar and salt.
  • Heat through, stirring occasionally.
  • Just before serving, sprinkle with cheese.

SWEET AND TANGY GREEN BEANS



Sweet and Tangy Green Beans image

Sweet and tangy! This is a wonderful alternative to plain green beans or green bean casserole. It is quick and easy to make. Gives a unique twist to a traditional Thanksgiving meal.

Provided by ODIEZMA

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 8

Number Of Ingredients 5

4 thick slices bacon
1 (16 ounce) package frozen French-cut green beans
1 medium onion, chopped
⅔ cup white sugar
½ cup white vinegar

Steps:

  • Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 21.7 g, Cholesterol 6.9 mg, Fat 2.6 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 145.4 mg, Sugar 18.7 g

GREEN BEANS AND POTATOES



Green Beans and Potatoes image

A good side dish when your guests are vegetarians and meat lovers. (As in my house.)

Provided by Krista B.

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 8

3 cups thinly sliced potatoes
2 cups frozen green beans
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 teaspoon vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 teaspoon cornstarch
¼ cup chopped fresh parsley

Steps:

  • In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
  • In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g

TANGY BACON GREEN BEANS



Tangy Bacon Green Beans image

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

2 pounds frozen whole green beans
12 bacon strips, chopped
2 medium onions, halved and sliced
2 tablespoons cornstarch
1-1/4 cups water
1/4 cup packed brown sugar
1/4 cup cider vinegar
1-1/2 teaspoons salt
1 teaspoon ground mustard

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.

TANGY GREEN BEANS



Tangy Green Beans image

Number Of Ingredients 7

4 slices bacon, cut into 1/2-inch pieces
1/2 cup onion, chopped
2 (16-ounce) cans whole green beans, drained
3/4 cup water
3 tablespoons white vinegar
1 cube beef bouillon
1/2 teaspoon pepper

Steps:

  • In a large skillet over medium-high heat, cook bacon until lightly browned. Stir in onion; cook until onion is tender. Add remaining ingredients; cook until heated through.

Nutrition Facts : Nutritional Facts Serves

TANGY ITALIAN GREEN BEANS



Tangy Italian Green Beans image

And round out any meal with Italian Green Beans from Rudy Martino. The sharpness of the Parmesan cheese goes nicely with the tangy flavor of the chicken. "This has been a family favorite for many years," writes the Lombard, Illinois reader.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound fresh or frozen cut green beans
2 tablespoons water
2-1/4 teaspoons grated Parmesan cheese
2-1/4 teaspoons seasoned bread crumbs
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1-1/2 teaspoons olive oil

Steps:

  • Place beans and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic salt and pepper. Drain beans; drizzle with olive oil. Sprinkle with cheese mixture and toss to coat.

Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 309mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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Total Time 1 hr 20 mins
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  • Bring potatoes, water to cover, and 1/4 cup of the salt to a boil in a large Dutch oven over medium-high. Reduce heat to medium-low, and cook until just fork-tender but not falling apart, about 8 minutes. Add haricots verts, and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely, about 30 minutes. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.
  • Whisk together lemon zest and lemon juice, shallot, vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
  • Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.


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