GREEN BEANS WITH MUSTARD, LEMON & MINT
Serve your beans with a light vinaigrette of citrus and herbs- they'll match with vegetarian, fish and meat main courses alike
Provided by Angela Boggiano
Categories Lunch
Time 20m
Number Of Ingredients 5
Steps:
- Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside.
- When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated.
- Tip into a serving dish, scatter over the fresh mint and serve.
Nutrition Facts : Calories 52 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
- Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
- Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
GREEN BEANS WITH CITRUS MUSTARD
Mustard offers so many ways to zest up low-sodium and low-fat dishes that it's no wonder it is a popular seasoning. In addition to using it with fish, poultry, cooked vegetables and raw salads, it perks up grains and legumes, too. Points 0.
Provided by Dancer
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam beans 5 minutes or until tender but still crisp.
- While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
- Mix in mint, lemon zest and shallots.
- Drain cooked beans and add to the mustard mixture, stirring to coat them.
- Season to taste with salt and pepper.
- Serve at room temperature.
- This dish can be refrigerated for 24 hours.
- Bring to room temperature before serving.
- Frozen whole green beans may be used, although they will be less crisp than fresh ones.
- For frozen beans, reduce cooking time to 3 minutes.
Nutrition Facts : Calories 28.1, Fat 0.1, Sodium 296.4, Carbohydrate 6.5, Fiber 3, Sugar 1.2, Protein 1.6
GREEN BEANS WITH MUSTARD BUTTER SAUCE
Green beans with mustard butter sauce is a quick and easy side dish with only 5 ingredients!
Provided by Kathryn Doherty
Categories Side dishes
Time 10m
Number Of Ingredients 7
Steps:
- Cook green beans in boiling, salted water until crisp-tender, about 5 minutes.
- In the meantime, combine the remaining ingredients in a medium bowl and stir to combine.
- Drain the green beans, then add to the bowl and toss with the mustard sauce to coat. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, Sodium 269 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GREEN BEANS WITH LEMON, MUSTARD AND BACON
Make and share this Green Beans With Lemon, Mustard and Bacon recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut beans in small pieces (it is easier for the bacon sauce to mingle) Place beans in a steamer and steam for 6 minutes or until tender crisp. (or place in the microwave for 3 minutes).
- Cook the bacon, onion and garlic over medium heat in a medium skillet until bacon is crisp and onions are tender, about 5 minutes. Be careful not to burn them.
- Remove skillet from heat. Add honey mustard, lemon juice and salt and pepper.
PAN-ROASTED GREEN BEANS WITH DIJON VINAIGRETTE
Roasting green beans in a hot pan concentrates their flavor so they hold their own with the Dijon mustard and lemon in the vinaigrette.
Provided by Brian Alberg
Categories Salads & Sides
Time 48m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, and pepper. Whisk in ¼ cup of the olive oil and lemon zest and set the vinaigrette aside.
- Heat 1½ teaspoons of the olive oil in a large skillet over medium-high heat. Add the red onion and cook until golden, 7 to 9 minutes. Transfer to a bowl and set aside.
- Return the pan to the heat, add the remaining 1½ teaspoons of olive oil, and spread out the beans in a single layer as much as possible. Allow the beans to cook without moving until they begin to blister and start to turn brown in spots. Stir and continue to cook to the desired tenderness, 8 to 10 minutes. Just before turning off the heat, add the onion back to the pan and stir to combine.
- Remove the pan from the heat and pour the vinaigrette directly into the pan. Stir to combine, then let stand for 10 to 15 minutes so the beans can absorb some of the dressing. Serve warm or make ahead and serve as a cold salad.
LEMON-DIJON GREEN BEANS ALMONDINE
Cook Lemon-Dijon Green Beans Almondine for a delicious side dish! Toss the green beans almondine with a lemon, dill and Dijon mustard dressing.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt margarine in large skillet on medium-high heat. Add beans; cook and stir 5 min. or until crisp-tender.
- Stir in lemon juice, mustard and dill; cook 2 to 3 min. or until heated through, stirring frequently.
- Sprinkle with nuts.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 1 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
GREEN BEANS WITH LIME AND MINT
This tangy, refreshing take on a basic side dish of green beans goes well with blackened chicken, halibut, or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Transfer to a medium bowl and toss with olive oil and mint. Season to taste with lime juice, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 47 g, Fat 1 g, Fiber 4 g, Protein 2 g
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.
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