Cold Stringgreen Bean Salad With Pine Nuts And Currants Food

GREEN BEANS WITH PINE NUTS

Steps:

• Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.

EASY COLD GREEN BEAN SALAD

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.

COLD STRING/GREEN BEAN SALAD WITH PINE NUTS AND CURRANTS

Steps:

• Mix all ingredients, except beans, in a bowl.
• Now toss with the beans until well coated.
• Chill and serve cold.
• Enjoy!

GREEN BEAN SALAD WITH PINE NUTS AND FETA

Steps:

• Grab a bowl throw in all of the above, and mix--how easy is that!
• Enjoy!

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

WARM GREEN BEAN SALAD WITH PINE NUTS AND BASIL

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain.
• Place beans in bowl of ice water to cool.
• Drain well.
• Pat dry with paper towels.
• Heat oil in heavy large skillet over medium-low heat.
• Add pine nuts and sauté until light brown, about 6 minutes.
• Add garlic; stir 1 minute.
• Add green beans to skillet; sauté until heated through, about 5 minutes.
• Stir in basil.
• Season with salt and pepper.
• Transfer to bowl and serve.

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Steps:

• Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
• Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.