GREEN BEANS WITH HERBS AND OLIVES
A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
- Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
- Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams
BEAN SALAD WITH LEMON AND HERBS
Categories Side Vegetarian High Fiber Green Bean Legume Spring Summer Healthy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.
WARM BEAN SALAD WITH FRESH HERBS AND OLIVES
Steps:
- Place the beans in a medium nonstick skillet and set aside. To make the dressing, in a small skillet, combine the olive oil and garlic over low heat, cover and cook until the garlic is soft, about 3 minutes. Uncover, increase the heat to moderate, and add the rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them; do not let the garlic brown. Add the bean cooking liquid and olives, increase the heat to high, and boil for 30 seconds. Scatter the parsley and basil over the beans and pour over the dressing, tossing to coat. Place the beans over high heat and toss frequently until they are hot and have absorbed most of the dressing. Remove from the heat and add the lemon juice, salt, and pepper to taste. Serve warm. In Advance: You can cook the dried beans up to 3 days ahead; cover and refrigerate. You can sizzle the garlic and herbs in the oil up to 4 hours ahead; let sit at room temperature until you are ready to finish the dressing. Although the salad is best served warm, you can refrigerate it, covered, for up to 2 days.
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WARM BEAN AND HERB SALAD
This is a satisfying salad taken from The Complete Vegetarian by Pam Smith O'Hara, who writes a food column for the Miami Herald in Fla.
Provided by Sharon123
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan combine the oil, garlic and herbs.
- Warm over very low heat for about 4 minutes.
- Add the beans and salt and pepper to taste; toss gently.
- Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 mins.
- Remove from the heat, add lemon juice and toss gently.
- Arrange beans on a platter and surround with olives.
- Serve immediately.
- Makes 4 servings.
Nutrition Facts : Calories 452.5, Fat 29.3, SaturatedFat 4.1, Sodium 157.3, Carbohydrate 36.7, Fiber 9.4, Sugar 0.8, Protein 13.6
HERBED BEAN SALAD
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Soak onion in cold water, 10 minutes.
- Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.
WHITE-BEAN AND OLIVE SALAD
The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.
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