GINGER-PEANUT GREEN BEAN SALAD
This green bean recipe showcases crisp, fresh-from-the-garden produce with a zesty peanut vinaigrette. Red chilis and chopped nuts add interesting texture and color. For variety, you could substitute glazed pecans for the peanuts or cashews; baby turnips or julienned jicama could sub in for the radish. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Number Of Ingredients 14
Steps:
- For vinaigrette, in a small bowl, whisk the first 10 ingredients until blended., In a large saucepan, bring 6 cups water to a boil. Add green beans in batches; cook, uncovered, 3-4 minutes or just until crisp-tender. Drain beans and immediately drop into ice water. Drain and pat dry. , Transfer beans to a large bowl. Add jalapenos and radishes. Drizzle with vinaigrette; toss to coat. Top with peanuts.
Nutrition Facts : Calories 123 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 16m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
GREEN BEANS WITH GINGER AND GARLIC
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER GREEN BEANS
The bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring 12 cups water to a boil. Add green beans; cook, uncovered, 2-3 minutes or just until crisp-tender and bright green. Quickly remove and immediately drop into ice water. Drain and pat dry. , In a blender or food processor, combine the remaining ingredients; process until well blended. Pour dressing mixture over beans; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MIXED BEANS WITH PEANUTS, GINGER, AND LIME
This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Provided by Yotam Ottolenghi
Categories Ginger Side Kid-Friendly Lime Peanut Summer Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield 6 Servings
Number Of Ingredients 15
Steps:
- Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1-4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
- Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
- Heat 1 tablespoon oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tablespoon peanuts for serving.
- Whisk makrut lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.
GREEN BEAN SALAD
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
- In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
- Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
- Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.
GREEN BEANS WITH PEANUT GINGER DRESSING
This is from Everyday with RR. I haven't tried it yet, but I am typing it up for ZWT II. 6 servings. 20 minutes.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Drain again and refrigerate.
- In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped.
- Add the vinegar, ginger, soy sauce, sugar, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
- Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the top just before serving.
Nutrition Facts : Calories 242.9, Fat 18.3, SaturatedFat 2.8, Sodium 346.2, Carbohydrate 17.6, Fiber 5.1, Sugar 6.7, Protein 6.9
PEANUTTY GREEN BEANS
Tastes so great I sometimes eat it as a snack.
Provided by ---
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
- While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.7 g, Fat 32.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 6 g, Sodium 375.6 mg, Sugar 8.3 g
GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING
Provided by Marla Share
Categories Salad Bean Ginger Vegetable Side Vegetarian Quick & Easy Green Bean Spring Healthy Vegan Sesame Gourmet Pennsylvania Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
- In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
- In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
- In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.
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