Green Beans And Vidalia Onion Salad Food

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

FRESH GREEN BEANS WITH CARAMELIZED VIDALIA ONIONS

Steps:

• Cook green beans in boiling water for 10 minutes or until bright green and crisp tender.
• Rinse with cold water and set aside.
• Cook onion in a large non-stick skillet over medium-high heat for 15 to 20 minutes, stirring often until the onions are golden brown.
• Reduce heat to medium add brown sugar and vinegar.
• Stir to combine.
• Add green beans and heat 5 minutes or until beans are heated through.

GREEN BEANS AND VIDALIA ONION SALAD

Steps:

• Cook green beans according to package directions.
• Drain well and chill in refrigerator.
• Put onions in a small bowl and sprinkle with sugar.
• Cover and place in refrigerator to chill.
• In a small jar combine oil, vinegar, mustard, salt and pepper.
• Seal jar and shake vigorously to mix all ingredients.
• Place beans and onions in a large bowl.
• Add crumbled bacon and cheese.
• Shake salad dressing again and pour over bean and onion mixture.
• Toss well and serve.

GREEN BEANS WITH RED ONION SALAD

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.

ROASTED BEET AND VIDALIA ONION SALAD

Steps:

• Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
• Individually wrap each beet in foil. Place beets over the off area and cover. Cook, turning the beets occasionally, until just tender, 45-60 minutes. Cool completely. Peel and slice beets into 1/2 inch thick rounds.
• In a medium bowl, whisk balsamic vinegar, tarragon, brown sugar, salt and pepper until combined. Gradually whisk in oil until dressing thickens. Add beets and onions and toss well.
• Cover and refrigerate until chilled, at least one hour. Serve chilled.