GREEN BEAN 'N' PEA SALAD
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
GREEN BEANS 'N' CELERY
Marian Platt of Sequim, Washington dresses up crisp-tender green beans with celery, pimiento, Parmesan cheese and sunflower kernels. This quick side makes a nice complement to any entree, particularly Italian dishes.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 317mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
CHOPPED GREEN BEAN AND CELERY SALAD WITH MUSTARD VINAIGRETTE
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together vinegar, mustard, and honey. Season with salt and pepper. Whisk in olive oil. Add green beans and celery; toss to combine. Season to taste with salt and pepper.
Nutrition Facts : Calories 171 g, Fat 14 g, Fiber 4 g, Protein 2 g
THREE BEAN SALAD WITH CELERY
This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!
Provided by Kara
Categories Salad Beans Three Bean Salad Recipes
Time 2h15m
Yield 10
Number Of Ingredients 11
Steps:
- Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.
Nutrition Facts : Calories 193 calories, Carbohydrate 19.6 g, Fat 11.4 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 5.5 g
GREEN BEAN AND CELERY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.
GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE
Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
- With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.
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