GREEN BEANS WITH RED PEPPERS
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEANS AND SWEET RED BELL PEPPER SALAD
From a Caribbean/Central American/Mexican cookbook by the Hermes Publishing House. Use crisp and fresh vegetables-this is not the recipe to use up older vegetables from the back of your frig. If fresh, good quality green beans are unavailable, use a top quality frozen brand.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
- Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
- Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
- Pour the marinated salad dressing over the vegetables and toss lightly to coat.
- Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.
Nutrition Facts : Calories 325.8, Fat 30.1, SaturatedFat 4.2, Sodium 282.4, Carbohydrate 14.8, Fiber 6.1, Sugar 6.6, Protein 3.5
GREEN BEAN-AND-ROASTED RED PEPPER SALAD
Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)
Provided by Manami
Categories Salad Dressings
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
- Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
- In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
- Let stand for 10 minutes.
- Stir in the olive oil and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the beans and cook until crisp-tender, about 4 minutes.
- Drain and spread out on a large baking sheet.
- Let cool to room temperature.
- In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
- Add the shallot dressing and toss well.
- Sprinkle with the macadamia nuts or almonds, toss & serve.
Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9
GREEN BEAN AND RED PEPPER SALAD
Steps:
- Trim the ends off the beans. Remove the strings if any.
- Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
- Preheat broiler.
- Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
- Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
- Add the dressing to the bean mixture. Stir and blend well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 6 grams, TransFat 0 grams
RED AND GREEN BEAN SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
- Blanch the green beans for about 2 minutes in salted water, drain and let cool.
- Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
- Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.
SWEET PEPPER BALSAMIC BEAN SALAD
Steps:
- In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
- In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
- To serve, place leaves of lettuce on individual salad plates and top with bean mixture.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g
GREEN BEAN AND YELLOW PEPPER SALAD
Serve this colorful side dish with Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
- In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
- To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g
GREEN BEANS WITH RED PEPPER
"This is one of our favorite in-a-snap side dishes," writes Tracey Medeiros of Atlanta, Georgia. It's also a beautiful addition to any holiday plate.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender., Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.
Nutrition Facts :
BLACK BEAN AND BELL PEPPER SALAD
Steps:
- For Vinaigrette:
- Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
- Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)
- For salad:
- Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
THREE-BEAN SALAD WITH RED ONION AND RED BELL PEPPER
Categories Salad Bean Pepper Side No-Cook Vegetarian Quick & Easy Chill Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine all ingredients in large bowl. Season to taste with salt and pepper and toss well. Refrigerate 1 to 2 hours.
ROASTED PEPPER AND GREEN BEAN SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Place the pepper under the broiler and cook on all sides until the skin is well charred. Remove from the oven. When cool enough to handle split the pepper in half, core it and discard the skin. Pat the pepper dry on paper towels. Cut the pepper lengthwise into thin strips. Set aside.
- Trim or break off the ends of the beans. Remove the strings, if any. Bring enough water to a boil to cover the beans when added. Add salt and the beans. Bring to a boil and simmer for 4 to 8 minutes or until tender. Drain well.
- Put the mustard and vinegar in a mixing bowl. Start beating with a wire whisk and gradually add the oil. Add the cumin, salt and pepper. Blend well. Add the beans, red peppers, onion and parsley. Toss well and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 5 grams, TransFat 0 grams
COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS
This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.
Provided by Aroma and Essence
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
- Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
- Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
- Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
- Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g
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