SAUTEED RADISHES WITH GREEN BEANS
I've heard radishes are the only vegetable you don't cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium-high heat. Add beans; cook and stir 3-4 minutes or until crisp-tender., Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.
Nutrition Facts : Calories 75 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY GREEN BEANS WITH RADISHES
Try this classic French way of preparing beans and radishes with just a four ingredients
Provided by Orlando Murrin
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 10m
Number Of Ingredients 3
Steps:
- Bring a saucepan of water to the boil and cook the green beans for 4-5 mins until tender. Drain and toss with the radishes, drizzle over the oil and lemon juice and season with a little salt and black pepper.
Nutrition Facts : Calories 49 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein
WHITE BEANS WITH RADISHES, MISO AND GREENS
In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that's worth seeking out if it's not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.
Provided by Colu Henry
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
- In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
- Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 354 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS & RADISHES WITH SHALLOT DRESSING
Give your side dish some lightness and crunch with thinly sliced radish, then dress with mustard and lemon
Provided by James Martin
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.
Nutrition Facts : Calories 48 calories, Fat 3 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
AIR FRYER SALMON SALAD WITH CORN, GREEN BEANS AND RADISHES
What better way to cook salmon than in the air fryer? It's quick and the skin gets super crispy while the fish remains moist. This salad is not only filling but bright and refreshing thanks to plenty of vegetables and a zippy vinaigrette packed with fresh herbs.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Start the salmon salad: Bring a medium pot of water to a boil. Add a large pinch of salt.
- Make sure the crisping tray is in the air fryer drawer and preheat it to 390 degrees F for 3 minutes.
- Meanwhile, sprinkle the salmon with the 1 teaspoon seafood seasoning, a large pinch of salt and 1/4 teaspoon pepper. Place the salmon, skin side up, in the air fryer and cook for 9 minutes. Check the salmon and, if desired, cook for up to 3 more minutes to your desired doneness.
- While the salmon cooks, prepare the beans. If the green and wax beans are roughly the same size you can cook them together, otherwise cook separately. Cook the beans in the boiling water until tender, 3 to 4 minutes. Remove the beans from the water with a spider or slotted spoon, transfer to a medium bowl, and set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the corn, remaining 1/4 teaspoon seafood seasoning, and a pinch of salt. Cook, stirring occasionally, until the corn starts to brown, about 3 minutes. Transfer to a small bowl and set aside.
- For the vinaigrette: Combine the vinegar, shallot, lemon zest, lemon juice, Dijon, salt and pepper in a blender. Slowly turn on high for a few seconds until the shallot pieces are quite small and the mixture looks homogeneous. Turn the blender down to low, and slowly drizzle in the olive oil and avocado oil, and blend until smooth. Add all the herbs and pulse a few times to blend in the herbs. Pour into a liquid measuring cup.
- Finish the salmon salad: Toss the salad greens with 1/4 cup of the vinaigrette in a large bowl. Season with salt and black pepper. Taste the greens and add more vinaigrette, if needed. Start composing each salad by plating the greens, then sprinkle each with the corn, radishes, and beans. Top each salad with 1 of the salmon fillets, skin side up, so it remains crispy.
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