GREEN BEANS AND TOMATO VINAIGRETTE
Steps:
- Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
- Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams
GREEN BEANS MARINATED IN TOMATO VINAIGRETTE
I made this recently and thought it was delicious! I did not see anything exactly like it on Recipe Zaar so I decided to post it. This was originally from "Beat That" Cookbook by Ann Hodgman. I found it almost better the next day - just bring it to room temperature before serving.
Provided by Garlic Chick
Categories Beans
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain.
- Combine vinegar, mustard and garlic in a large bowl and whisk together.
- Add oil gradually to achieve a vinaigrette.
- Stir in the basil, parsley, salt and pepper.
- Add the beans, tomatoes and onion and toss to coat.
- Serve at room temperature.
Nutrition Facts : Calories 191.9, Fat 14.3, SaturatedFat 1.9, Sodium 58.5, Carbohydrate 15.3, Fiber 4.8, Sugar 8.4, Protein 3.5
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA
This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.
Provided by Lynne23235
Categories Side Dish Vegetables Tomatoes
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
- Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g
TOMATO-MARINATED GREENS AND BEANS TOAST
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.
Provided by Kay Chun
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
- Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.
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