GREEN BEAN SALAD WITH CREAMY DRESSING
My grandmother passed on this refreshing side dish recipe. It's always devoured at my house. -Jodi Galanis, Murray, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 349mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEAN SALAD WITH CREME FRAICHE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise.
- Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss.
GREEN BEAN SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Blanch the green beans until crisp-tender. Immediately transfer to the ice water to stop the cooking process. Repeat with the wax beans. Drain the blanched beans thoroughly.
- In a large bowl, combine the green beans, wax beans, blue cheese, cranberries, walnuts, chives and bacon.
- For the dressing: In a small bowl, whisk together the Dijon and vinegar until emulsified. Add the shallots. Whisk in the olive oil until emulsified. Season with salt and pepper.
- Add the dressing to the salad and toss to coat. Add a few turns of freshly ground black pepper, if desired.
CREAMY HORSERADISH AND GREEN BEAN SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
- Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
- Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.
COLD GREEN BEAN SALAD
This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.
Provided by Dale
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.6 g, Fat 15.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1212.6 mg, Sugar 6.9 g
FRESH GREEN BEAN SALAD
I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CREAMY GREEN BEAN SALAD
IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.
Nutrition Facts :
COOL AND CREAMY GREEN BEAN SALAD
A yogurt/mayonnaise dressing provides a creamy texture and a welcome tang without the heaviness of using mayonnaise alone or a mayonnaise/sour cream mixture. Recipe from Cook's Country magazine.
Provided by mailbelle
Categories Vegetable
Time 34m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill large bowl with ice water and set aside.
- In a large pot over high heat, bring 4 quarts water and 1 cup vinegar to boil. Add sugar, salt, and beans and cook until beans are just tender, about 3 minutes.
- Add onion to pot and cook until just softened, about 30 seconds.
- Drain vegetables in colander and immediately transfer to ice water.
- Once beans and onion are cool, drain again and dry thoroughly with paper towels.
- Whisk mayonnaise, yogurt, oil, and 1 tablespoon vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper.
Nutrition Facts : Calories 127.3, Fat 7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 988.6, Carbohydrate 14.4, Fiber 3.9, Sugar 4.8, Protein 2.5
GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING
This is an easy and delicious salad for summertime. Especially when the green beans are in their peak season. This recipe can be made using my Herbal Tarragon Vinegar #2882.
Provided by - Carla -
Categories Onions
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
- Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
- In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
- I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
- If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
- Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
- Garnish with freshly topped tarragon.
- Serve and Enjoy!
Nutrition Facts : Calories 79.3, Fat 0.3, SaturatedFat 0.1, Sodium 120.5, Carbohydrate 18.3, Fiber 8.1, Sugar 4, Protein 4.4
CREAMY GREEN BEAN & TOMATO SALAD
A wonderful summer salad! My husband love this, which is why we have it three times a week when the beans are in season. I hope you enjoy this as much as we do!
Provided by Graybert
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook green beans until just tender.
- Drain and cool.
- Mix remainder of ingredients (except tomato) in a blender until creamy.
- Toss beans, tomatoes and dressing together.
- Serve and enjoy.
Nutrition Facts : Calories 145.8, Fat 13.7, SaturatedFat 1.9, Sodium 12.7, Carbohydrate 5.5, Fiber 1.8, Sugar 2.5, Protein 1.4
CREAMY GREEN BEAN SALAD WITH HORSERADISH & BACON
Posted for a request. I have not tried this yet. Adapted from "Simply Delicious." Prep time does not include additional chilling time once the salad has been prepared.
Provided by HeatherFeather
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place potato quarters into a pot and cover with cold water; bring to a boil.
- Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
- Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
- Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
- Drain in a colander and run under cold water to help cool beans off quickly.
- Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
- Drain beans and pat dry, then cut each bean in half.
- Stir together the dressing ingredients in a large bowl.
- Add potatoes, beans, egg, bacon, and green onions, tossing gently.
- Cover and chill well before serving.
Nutrition Facts : Calories 361.5, Fat 21.2, SaturatedFat 6.9, Cholesterol 97, Sodium 357.9, Carbohydrate 35.1, Fiber 4.9, Sugar 4.4, Protein 9.2
CREAMY GREEN BEANS
If you're looking for something different as a side dish these green beans are a must. This recipe is so easy; that's the second best part (the taste being the first!). You don't have to measure anything, even the beans, just take a good sized amount that will please you and alter it to taste!
Provided by Patti-atti
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat your oven to 400°F.
- Cut ends off of beans.
- Fill a small lasagna pan, cake pan, or casserole dish with the beans, mushroom soup and onion soup mix.
- Mix together well.
- Cook, uncovered, for 45 minutes up to an hour, stirring occasionally.
- Remove from oven, and serve.
Nutrition Facts : Calories 90.4, Fat 4.6, SaturatedFat 1.1, Sodium 496.8, Carbohydrate 11, Fiber 2.8, Sugar 2.3, Protein 2.7
CREAMY GREEN BEANS PARMESAN
This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.
Provided by Jodster
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g
CREAMY GREEN BEAN SALAD
Number Of Ingredients 0
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 399
COLD MARINATED GREEN BEAN SALAD
I first had this cold green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brightens it. I have found that this dish goes really well with potatoes.
Provided by ShayShay1022
Time 2h25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
- While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
- Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 9 g, Fat 14.2 g, Fiber 4 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 330.9 mg, Sugar 1.8 g
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
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