YELLOW WAX BEANS WITH TOASTED ALMONDS
Make and share this Yellow Wax Beans With Toasted Almonds recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of the salt and the wax beans, return to a boil, and cook until just tender, about 3 minutes.
- Drain and plunge into a bowl of ice water. Drain again and set aside.
- Heat the oil and butter in a large skillet over medium heat. Add the almonds and cook, stirring often, until they begin to turn golden but not brown, about 2 minutes.
- Transfer to a plate and sprinkle with the remaining salt and the pepper.
- Place the beans in a large bowl, toss with the almonds, and serve.
Nutrition Facts :
ASIAN GLAZED GREEN & WAX BEANS
You may cook the beans early in the day and finish them just before serving. Lovely appearance with the yellow & green beans
Provided by Bergy
Categories Vegetable
Time 16m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the beans until they are still crisp but heated well through apprx 5 minutes in boiling water.
- Drain and rinse twice under cold water Just before serving heat the soy sauce& ginger in a large skillet, use high heat but do not burn.
- Throw in the beans and stir coating the soy evenly with the beans.
- Turn heat to medium and saute for apprx 3 minutes or until the beans are piping hot.
- The beans should be nicely glazed.
- Place in a heated serving bowl& sprinkle with the sesame seeds Serve.
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
GREEN BEAN AND WAX BEAN SALAD WITH TABASCO VINAIGRETTE
Altered slightly from a recipe off tabasco.com. For this salad, I used yellow (wax) beans for half the amount of green beans. Any greens will work in the salad: baby spinach, frisee, crisp romaine, collards, as long as they're super fresh. Go ahead if you wish and substitute another variety of Tabasco sauce: Chipotle for a smokier flavor, Habanero for a fiery hot flavor, etc. (You may have to reduce the amount indicated.)
Provided by COOKGIRl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender.
- In a large non-reactive bowl combine the vinaigrette ingredients and whisk.
- Drain the beans, place in a large non-reactive bowl and toss them with the vinaigrette. Allow mixture to marinate for 30 minutes at room temperature.
- On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens .
- Arrange the red onion crescents on top of the beans.
- Crumble the cooked bacon and garnish on top of the salad.
Nutrition Facts : Calories 160, Fat 14.6, SaturatedFat 2.5, Cholesterol 3.6, Sodium 206, Carbohydrate 6.6, Fiber 2.5, Sugar 1.8, Protein 2.2
KATHLEEN'S 3 BEAN SALAD
The original recipe which I grew up with called for half yellow wax string beans (canned) and half regular green beans (regular cut) but since I haven't been able to find the yellow wax string beans canned for quite some time anymore, I just reluctantly made the green bean component all GREEN bans.
Provided by Tiomarrano
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Drain the canned beans and place in large bowl.
- Cut the red onion (can use white but it is stronger) into slices, then separate into rings.
- Cut the bell pepper into medium thin rings.
- *Add optional pimentos if you are going to add them (for color).
- *Add optional sliced water chestnuts if you are going to add them (for crunch).
- Make dressing by combining dressing ingredients in the following manner.
- With wire whisk or in food processor,.
- Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper.
- Pour dressing over salad.
- Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
- Sprinkle dried parsley over the finished salad. It will soak into the dressing.
- Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner.
- This is a great dish to accompany picnic foods.
Nutrition Facts : Calories 1031, Fat 73.2, SaturatedFat 10.2, Sodium 775.4, Carbohydrate 88, Fiber 11.7, Sugar 54, Protein 8.9
CREOLE WAX BEANS
Make and share this Creole Wax Beans recipe from Food.com.
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and green pepper in oil and butter until onion is tender yellow.
- Blend in flour, add tomatoes with juice gradually and cook for 5 minutes.
- Add salt, pepper and beans. Heat thoroughly.
Nutrition Facts : Calories 136, Fat 9.4, SaturatedFat 4.1, Cholesterol 15.3, Sodium 413.1, Carbohydrate 12.9, Fiber 3.7, Sugar 4.3, Protein 2.2
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