Green Bean Salad With Seared Ham Recipes

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

Steps:

• Cook rice according to package directions with salt and water (butter, optional). When the rice has cooled a bit, transfer to a large mixing bowl and combine gently with the black beans, which have been rinsed and drained.
• Chop the red onion and taste to see if it's too strong for an uncooked salad. If strong, soak the onion in cold water, spiked with a bit of sugar and vinegar, for 10 minutes.
• Drain onion and add to rice mixture, along with the jicama, olives and both bell peppers.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add ham; saute, stirring, 2 to 3 minutes, adding the minced garlic for the last minute of cooking. Add ham mixture to rice.
• Add the remaining 3 tablespoons oil to a small jar. Add vinegar, cumin, chili powder, salt and pepper in small jar with lid. Shake well and drizzle the dressing over the salad.
• Toss with a fork and taste for salt and pepper. Serve at room temperature for best flavor.

Steps:

• Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

Steps:

• Microwave potatoes and water in large covered microwaveable casserole on HIGH 13 min. Stir in beans. Microwave, covered, 7 to 13 min. or just until potatoes are tender; drain. Cool.
• Whisk dressing, mustard and vinegar until blended. Add to potato mixture along with ham and onions; mix lightly.

Steps:

• In a pot of boiling salted water, cook the beans until tender, about 8 minutes. Drain and rinse in cold running water. Spread the beans on paper towels to dry.
• Heat a large nonstick skillet. Add the ham and cook over high heat just until slightly crisp, about 1 minute. Transfer the ham to paper towels to drain.
• In a large bowl, combine the sherry vinegar, salt and pepper. Whisk in the olive oil. Add the chives, shallot and basil and mix well.
• Add the beans, ham and cheese shavings to the bowl and toss gently. Serve at once.