GREEN BEAN SALAD WITH RED ONIONS
This simple recipe can be made ahead, giving you less work to do right before your dinner guests arrive.
Categories southern side dish Thanksgiving holiday recipe green beans red onion green bean salad salad
Time 2h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large pot of salted boiling water, cook green beans until crisp-tender, about 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk together oil, mustard, garlic, and 1 teaspoon salt. Add onions, herbs, lemon zest, and reserved green beans and toss to coat. Refrigerate for at least 2 hours or up to overnight.
- To serve, remove and discard garlic, add lemon juice, and toss well.
Nutrition Facts : Calories 110 calories
BALSAMIC GREEN BEAN SALAD
Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
GREEN BEAN, WALNUT AND FETA SALAD
Steps:
- Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
- Add the green beans, onions, and walnuts to a large bowl.
- In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
- Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.
RED AND GREEN BEAN SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
- Blanch the green beans for about 2 minutes in salted water, drain and let cool.
- Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
- Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.
GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE
Steps:
- Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
GREEN BEAN AND RED ONION SALAD
Categories Salad Onion Vegetable Steam Quick & Easy Low Cal Low/No Sugar Summer Gourmet
Yield Serves 2
Number Of Ingredients 4
Steps:
- On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes. Halve onion lengthwise and slice thin crosswise.
- In a bowl whisk together vinegar, oil, and salt and pepper to taste until emulsified and add onion, tossing to combine. Add warm beans and toss to combine well.
SAUTEED GREEN BEANS AND RED ONION
Red onion adds color and tanginess to this sauteed green-bean side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
- Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
- Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.
Nutrition Facts : Calories 107 g, Fat 6 g, Protein 2 g
RED BEAN AND GREEN BEAN SALAD
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn't deter you from making this substantial salad.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield 4 generous servings
Number Of Ingredients 17
Steps:
- Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
- While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
- Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams
BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS
This is a salad I make frequently during the summer months with freshly picked green beans. It is simple to prepare and delicious. I use a zip-lock bag when making this salad, it makes bringing the salad for a picnic easy and clean up a snap. :)
Provided by - Carla -
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Green Bean & Red Onion Salad:.
- Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
- Once green beans have cooled to (at least) room temperature and drain.
- In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
- Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
- For Multigrain Croutons:.
- Preheat oven to 300°F.
- Spray a large cookie sheet with non-stick cooking spray.
- Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
- Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
- Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
- Assemble green bean & red onion salad on a serving plate.
- Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 448.1, Fat 13.7, SaturatedFat 2.2, Sodium 698.6, Carbohydrate 70, Fiber 7.7, Sugar 3, Protein 12.3
GREEN BEANS WITH RED ONION SALAD
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
- To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
- Add the beans and toss until blended. Serve at room temperature.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 5 grams, TransFat 0 grams
THREE BEAN SALAD WITH RED ONION
My husband (who hates green beans) and my grandchildren all say "Hurray, bean salad!!" when I make this. The sweetness of the wine vinegar makes a change from the sour white vinegar that is used in most recipes.
Provided by CountryLady
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
- Add the rest, stir well and refrigerate overnight.
Nutrition Facts : Calories 261.6, Fat 9.6, SaturatedFat 1.3, Sodium 299, Carbohydrate 39.6, Fiber 7.2, Sugar 22.2, Protein 6.5
SAUTEED GREEN BEANS AND RED ONION
Make and share this Sauteed Green Beans and Red Onion recipe from Food.com.
Provided by Boomette
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
- Add the green beans and onion.
- Cover, and cook until the beans are crisp-tender, 8 to 10 minutes.
- Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more.
- Stir in vinegar and serve.
Nutrition Facts : Calories 108.5, Fat 7, SaturatedFat 1, Sodium 591.8, Carbohydrate 11, Fiber 3.6, Sugar 5.3, Protein 2.4
ROASTED CAULIFLOWER, RED ONION, AND GREEN BEANS
This is my Go To side dish. It works just as well with snap peas (or beans) in place of the green beans, or even small tomatoes. I haven't tried asparagus, but I am guessing that might wind up my favorite.
Provided by threeovens
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, toss cauliflower and onion with oil to coat; spread out on a rimmed baking sheet.
- Toss green beans around in the same bowl so the get some oil as well; arrange in a single layer with the cauliflower.
- Season vegetable mix with salt and pepper; roast until the edges of the cauliflower start to brown, exactly 15 minutes (you can stir it up halfway through, but I never do).
- Serve hot, warm, or even room temperature.
Nutrition Facts : Calories 218.8, Fat 14.4, SaturatedFat 2.1, Sodium 89.8, Carbohydrate 20.6, Fiber 7.7, Sugar 8.4, Protein 6.8
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