HERBY GREEN BEAN SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
- Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
- Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
CREAMY GREEN BEAN SALAD
IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.
Nutrition Facts :
COOL AND CREAMY GREEN BEAN SALAD
A yogurt/mayonnaise dressing provides a creamy texture and a welcome tang without the heaviness of using mayonnaise alone or a mayonnaise/sour cream mixture. Recipe from Cook's Country magazine.
Provided by mailbelle
Categories Vegetable
Time 34m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill large bowl with ice water and set aside.
- In a large pot over high heat, bring 4 quarts water and 1 cup vinegar to boil. Add sugar, salt, and beans and cook until beans are just tender, about 3 minutes.
- Add onion to pot and cook until just softened, about 30 seconds.
- Drain vegetables in colander and immediately transfer to ice water.
- Once beans and onion are cool, drain again and dry thoroughly with paper towels.
- Whisk mayonnaise, yogurt, oil, and 1 tablespoon vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper.
Nutrition Facts : Calories 127.3, Fat 7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 988.6, Carbohydrate 14.4, Fiber 3.9, Sugar 4.8, Protein 2.5
CREAMY GREEN BEAN SALAD
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
CREAMY GREEN BEAN & TOMATO SALAD
A wonderful summer salad! My husband love this, which is why we have it three times a week when the beans are in season. I hope you enjoy this as much as we do!
Provided by Graybert
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook green beans until just tender.
- Drain and cool.
- Mix remainder of ingredients (except tomato) in a blender until creamy.
- Toss beans, tomatoes and dressing together.
- Serve and enjoy.
Nutrition Facts : Calories 145.8, Fat 13.7, SaturatedFat 1.9, Sodium 12.7, Carbohydrate 5.5, Fiber 1.8, Sugar 2.5, Protein 1.4
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