GREEN BEAN EGG SALAD
"I received this recipe from my mother-in-law, and it's a great alternative to potato salad," says Jane Gysbers of Blaine, Minnesota. Tip: "Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion., In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 265 calories, Fat 25g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 487mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
GREEN BEAN AND EGG SALAD WITH GOAT CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 51m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
- Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
- Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
- Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 300 calorie, Fat 13.5 grams, SaturatedFat 5 grams, Cholesterol 222 milligrams, Sodium 260 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 16 grams
EGG-AND-BEAN DINNER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
- Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
- Toss the endive, lettuce, escarole, celery and beans in a large
- bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.
Nutrition Facts : Calories 399, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 345 milligrams, Sodium 222 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 16 grams
EGG AND GREEN PEPPER SALAD SANDWICH
For safe keeping - from The Galley K.I.S.S. Cookbook by Corinne C. Kanter. Season salt is nice instead of regular salt for a variation. I like egg salad on toasted bread. Cook time is chilling time.
Provided by Oolala
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mash everything but the bread.
- Add enough mayonnaise to make it spreadable.
- Chill egg mixture before making sandwiches.
Nutrition Facts : Calories 301.1, Fat 12.2, SaturatedFat 3.2, Cholesterol 281.7, Sodium 403.5, Carbohydrate 33.3, Fiber 2.5, Sugar 6, Protein 14.1
GREEN BEAN NIçOISE SALAD
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Provided by Katherine Sacks
Categories Green Bean Salad Spring Olive Potato Capers Radish Vegetarian Egg Picnic
Yield Serves 8-12
Number Of Ingredients 15
Steps:
- Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
- Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
- Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
- Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.
WARM POTATO & GREEN BEAN SALAD WITH A SOFT EGG
A satisfyingly seasonal salad
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Slice the potatoes, there's no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
- Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
- Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.
Nutrition Facts : Calories 589 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
TANGY GREEN BEAN SALAD
A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.
Provided by Karen Elizabeth
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
- Drain the beans and refresh under cold running water, place in a serving bowl.
- Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
- Pour over the beans and toss to mix.
- Heat the oil and butter in a frying pan, and fry the garlic for one minute.
- Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
- Remove the pan from the heat, and stir in the parsley, and then the egg.
- Sprinkle the breadcrumb mixture over the green beans.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9
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