Green Beans And Vidalia Onion Salad Recipes

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Steps:

• Cook green beans according to package directions.
• Drain well and chill in refrigerator.
• Put onions in a small bowl and sprinkle with sugar.
• Cover and place in refrigerator to chill.
• In a small jar combine oil, vinegar, mustard, salt and pepper.
• Seal jar and shake vigorously to mix all ingredients.
• Place beans and onions in a large bowl.
• Add crumbled bacon and cheese.
• Shake salad dressing again and pour over bean and onion mixture.
• Toss well and serve.

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

Steps:

• Cook green beans in boiling water for 10 minutes or until bright green and crisp tender.
• Rinse with cold water and set aside.
• Cook onion in a large non-stick skillet over medium-high heat for 15 to 20 minutes, stirring often until the onions are golden brown.
• Reduce heat to medium add brown sugar and vinegar.
• Stir to combine.
• Add green beans and heat 5 minutes or until beans are heated through.

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.