Green Beans Red Onions Mint Salad Food

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MINTY GREEN BEAN SALAD



Minty Green Bean Salad image

Unusual Italian green bean salad. Garlic and mint together - what a combo! My secret vinaigrette recipe too!

Provided by CELANE47

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup water
1 teaspoon white sugar
1 pound fresh green beans
4 cloves garlic, thinly sliced
2 slices onion, chopped
1 sprig fresh mint leaves
3 tablespoons olive oil
1 tablespoon cider vinegar
½ tablespoon minced garlic
¼ teaspoon dried basil
¼ teaspoon prepared mustard
salt and pepper to taste

Steps:

  • In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
  • Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
  • In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 12.3 g, Fat 10.3 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 8.7 mg, Sugar 3.5 g

"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

1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

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 BEANS WITH RED ONION SALAD



Green Beans With Red Onion Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans
Salt to taste
1 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable oil
Freshly ground pepper to taste
1/2 cup coarsely chopped red onions

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

GREEN BEAN AND MINT SALAD



Green Bean and Mint Salad image

My favorite time to make this salad is early summer, when green beans are super fresh and tender. I especially like to use haricots verts, which are small French green beans that are incredibly sweet.

Provided by Food Network

Categories     side-dish

Yield 8 servings

Number Of Ingredients 11

2 1/2 pounds fresh green beans, blanched and shocked
1 red onion, julienned
2 cloves garlic, chopped
2 tablespoons chopped fresh mint
grated zest and juice of 1 lemon
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup sour cream
6 dashes Tabasco sauce
Salt
freshly ground black pepper

Steps:

  • Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

GREEN BEAN RED ONION SALAD



Green Bean Red Onion Salad image

Simply steamed green beans and thinly sliced red onions make a delicious and beyond easy summer salad.

Provided by Molly Watson

Categories     Side Dish     Salad

Time 15m

Yield 6

Number Of Ingredients 8

1 pound green beans
1/4 cup water
Fine sea salt, to taste
1 small red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar, or white wine vinegar
1/2 teaspoon mustard
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Trim the green beans.
  • Bring 1/4 cup of water to a boil in a large skillet over high heat. Add the beans, sprinkle with salt, cover, and cook until the beans are crisp-tender and the water is evaporated, about 3 minutes.
  • Rinse the beans with cold water, pat them thoroughly dry, and set them aside.
  • Meanwhile, peel and halve the onion. Slice it into thin half-moons and set aside. (Rinse the slices with cold water to minimize the strong flavor of raw onion , if you like, just be sure to pat them thoroughly dry before you add them to the salad.)
  • In a large bowl (large enough to toss all the vegetables), whisk together the oil, vinegar, and mustard. Add salt and pepper to taste.
  • Put the cooked beans and the sliced onions in the bowl with the dressing and toss to coat the beans and onions thoroughly.
  • You can serve right away or let everything sit and marinate a bit before serving (if you're going to hold it more than about an hour, cover and chill).

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 103 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

MINTED GREEN BEANS WITH RED ONION



Minted Green Beans with Red Onion image

Categories     Onion     Vegetable     Side     Fourth of July     Low Cal     Low/No Sugar     Mint     Green Bean     Summer     Chill     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

2 pounds green beans, trimmed
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion

Steps:

  • In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
  • In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Categories     Onion     Side     Roast     Quick & Easy     Green Bean     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
  • After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

SAUTEED GREEN BEANS AND RED ONION



Sauteed Green Beans and Red Onion image

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

1 cup water
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 lb green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

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

SAUTEED GREEN BEANS AND RED ONION



Sauteed Green Beans and Red Onion image

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

2 tablespoons olive oil
1 teaspoon coarse salt
1/8 teaspoon ground pepper
1 pound green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

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

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES



Grilled Green Bean Salad With Red Onions and Tomatoes image

This is a great side dish, especially with grilled entrees. It can be made ahead and thrown together before serving. Time does not include marinating time. From Bon Appetit RSVP section, Tuscany Grill, Portland, OR.

Provided by lazyme

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

16 large garlic cloves, unpeeled
2 1/2 tablespoons extra virgin olive oil
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh basil, chopped
1 lb green beans, trimmed (haricot verts)
1 1/2 cups red onions, thinly sliced
3 plum tomatoes, seeded, julienned

Steps:

  • Preheat oven to 350ºF. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool.
  • Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
  • Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in a large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate).
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

Nutrition Facts : Calories 189.7, Fat 14.9, SaturatedFat 2.1, Sodium 9.3, Carbohydrate 13.9, Fiber 3.8, Sugar 3.7, Protein 2.7

GREEN BEANS, RED ONIONS & MINT SALAD



GREEN BEANS, RED ONIONS & MINT SALAD image

Categories     Bean     Side     Vegetarian     Quick & Easy     Healthy     Boil

Yield 4-6 people

Number Of Ingredients 8

1 clove garlic crushed with side of knife
1/3 cup finely chopped mint
1 1/2 lbs. fresh green beans
3 tbsp olive oil
1 small red onion (approximately 1/4 cup)cut into small wedges
2 cups cherry tomatoes cut in halves
1/4 tsp. kosher salt
1/4 ground pepper

Steps:

  • In a large pot bring salted water to boiling. In the meantime, rub salad bowl with garlic and reserve the rest of the garlic for another time. Add the mint to the bowl Add green beans to the boiling water and return to boil. Cook beans covered for 6-8 minutes ot until tender but still bright green. Drain beans immediately. Add the hotbeans to the mint and toss together. Then add olive oil and toss. Finally add onion, tomotoes, salt & pepper and toss. Serve warm or room temperature.

RED BEAN AND GREEN BEAN SALAD



Red Bean and Green Bean Salad image

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

1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight
1/2 onion
3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or puréed
1 bay leaf
Salt to taste
3/4 pound green beans, stem ends trimmed
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons plain low-fat yogurt or broth from the beans
Freshly ground pepper
1 to 2 ounces crumbled feta

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

MINTED GREEN BEAN SALAD



Minted green bean salad image

Just 5 ingredients in this summery vegan salad - you can make it a day in advance too

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Supper

Time 35m

Number Of Ingredients 5

600g green bean , trimmed
3 tbsp olive oil
2fat garlic cloves , thinly sliced
1 tbsp balsamic vinegar
3 tbsp chopped fresh mint

Steps:

  • Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
  • Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
  • On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.

Nutrition Facts : Calories 79 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein

MINTED POTATO & GREEN BEAN SALAD



Minted potato & green bean salad image

A healthy potato and green bean salad ready in less than 25 minutes

Provided by Good Food team

Categories     Side dish

Time 25m

Yield Serves 4 as a side dish

Number Of Ingredients 6

500g bag of new potato
200g green beans
2 shallots or ½ red onion
3 tbsp wine vinegar
1 tbsp olive oil
handful mint leaves, chopped

Steps:

  • Boil the potatoes for 15 mins or until tender. When the potatoes have 5 mins cooking time left, tip the beans into the boiling water. Drain and cool under cold running water.
  • Meanwhile, finely slice the shallots or onion. Place in a bowl and sprinkle with the vinegar and oil then leave for 5 mins. Toss potatoes and beans in with the shallots and sprinkle with the mint.

Nutrition Facts : Calories 127 calories, Fat 3 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )



Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta ) image

Provided by Ursula Ferrigno

Yield Makes 6 (small plate) servings

Number Of Ingredients 5

3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

Steps:

  • Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
  • Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

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