MINTY GREEN BEAN SALAD
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
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
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
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
GREEN BEAN AND MINT SALAD
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
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
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
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
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
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
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
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
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
GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES
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
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
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
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
MINTED GREEN BEAN SALAD
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
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
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
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 )
Provided by Ursula Ferrigno
Yield Makes 6 (small plate) servings
Number Of Ingredients 5
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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