GREEN BEAN-CITRUS SALAD WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
- Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
GREEN BEANS WITH ALMONDS
A touch of lemon juice gives a fresh taste to this simple side dish from Ruth Andrewson of Leavenworth, Washington. "Slivered almonds look so pretty with the French-style green beans, and they add a tasty crunch, too," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.
Nutrition Facts : Calories 107 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
ALMOND GREEN BEAN SALAD
Make and share this Almond Green Bean Salad recipe from Food.com.
Provided by Mami J
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 in of water to a boil in a large skillet. Add green beans and cook 5 minutes or until crisp tender. Immediately drain and rinse under cold water.
- In a large salad bowl, toss beans with tomatoes, onions, vinegar, oil, salt and pepper.
- Line serving plates with lettuce leaves and top with green bean mixture, top with almonds.
Nutrition Facts : Calories 113.1, Fat 7.5, SaturatedFat 0.8, Sodium 7.5, Carbohydrate 10.4, Fiber 4.4, Sugar 3.1, Protein 3.6
GREEN BEAN SALAD WITH ALMONDS
This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
- Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
- Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
- In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.
Nutrition Facts : Calories 150 g, Fat 11 g, Protein 5 g
GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS
Categories Salad Ginger Herb Nut Picnic Low Fat Quick & Easy High Fiber Almond Green Bean Summer Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
- Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
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GREEN BEAN AND ALMOND SALAD RECIPE | FOOD NETWORK
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Servings 6-8Steps 5Category Side-DishCalories 193 per serving
- 1. Heat a small skillet over medium heat and add the vegetables oil. Add the slivered almonds and stir them in the pan until they are golden brown.
- 2. In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice and a pinch of salt and pepper. Slowly whisk in the olive oil. Taste for seasoning. Set aside.
- 3. Bring a large pot (enough to hold about 6 quarts of water) to a boil. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste a drop of it.
- 4. Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
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- Trim the stems of the beans with a chef's knife. Cut beans into 2" - 4" pieces, as desired, or leave whole if preferred.
- Heat olive oil in a large pan or wok over medium-high heat until the oil begins to shimmer. Add garlic, and sauté about 1 minute, or until it is fragrant.
- Standing back in case of splash-back, pour the water into the pan. When water starts to boil, add the green beans, and cover the pan. Allow beans to steam for about 3 minutes.
- Uncover pan, and continue to cook beans for about 2 more minutes. Add salt and toss green beans. Remove from heat.
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- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
- Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Set aside.
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