BARBECUE /BBQ MUSHROOM AND GREEN BEAN SALAD
This salad serves 8 as a side dish & is delish! It tastes of earthy goodness. The photo you see is of half the recipe + extra spinach. I prepared the mushrooms in a frying pan for convenience' sake and served the salad with a baked potato. Next time, I think we'll add some garlic to the marinade.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 47m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
- Set aside 2 tblsp dressing to add later.
- Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
- Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
- Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
- Preheat barbecue plate on high.
- Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
- Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
- Add the reserved dressing, mushrooms, salt and pepper and toss to combine.
Nutrition Facts : Calories 188.4, Fat 16, SaturatedFat 3.2, Cholesterol 6.6, Sodium 131.9, Carbohydrate 7.7, Fiber 2.6, Sugar 3.3, Protein 5.9
GREEN BEAN AND MUSHROOM SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 1h55m
Yield 4 servings, serving size: 3 cups
Number Of Ingredients 15
Steps:
- Make marinade:
- Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
- Make dressing:
- Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
- Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
- Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
- To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
- Good source of: Thiamin, Calcium, Magnesium
Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams
GREEN BEAN AND FETA SALAD
A tasty salad using fresh green beans and feta cheese in a tangy dressing.
Provided by LIZ1888
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h35m
Yield 5
Number Of Ingredients 12
Steps:
- Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
- For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g
BARBECUE GREEN BEANS
A delicious one-pot vegetable side dish full of tangy flavors!
Provided by nikkiw87
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan.
- Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste.
- Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 35 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 639.7 mg, Sugar 27.4 g
GREEN BEAN AND MUSHROOM SALAD
Make and share this Green Bean and Mushroom Salad recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
- Wash and dry the mushrooms and slice them thinly.
- Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
- In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
- Serve.
Nutrition Facts : Calories 175.6, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 11.6, Fiber 4.8, Sugar 3.1, Protein 4.2
BARBECUE BEAN SALAD
I love to cook and try new recipes. I've been collecting cookbooks for years and have picked up some very old cookbooks at estate sales.
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.
Nutrition Facts :
GREEN BEAN, MUSHROOM AND OLIVE SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
- Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
- Wash, trim and thinly slice scallions. Pit olives.
- Whisk oil, vinegar and mustard in a large bowl.
- When green beans and mushrooms are cooked, drain.
- Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE
Categories Salad Olive Tomato Blue Cheese Steak Green Bean Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
- Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
- Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
- Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
GREEN BEAN SALAD WITH MUSHROOMS
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
- Bring enough water to a boil to cover the beans when they are added. Add salt.
- Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
- Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
- Finely chop the egg and add it to the bowl.
- Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
- To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 544 milligrams, Sugar 5 grams
BARBECUED BEAN SALAD
This tangy, hearty salad is a refreshing dish to serve at a summertime picnic. Mild spices blend nicely with the beans and garden ingredients. Be prepared to bring home an empty bowl. -Linda Ault, Newberry, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 2h10m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. , Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. , In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.
Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
Steps:
- Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potaotes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and papper.
- Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135°F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.
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