Marinated Green Beans Recipes

Steps:

• Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
• Drain, immerse in ice water till cool. Drain.
• Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
• Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
• Enjoy.

Steps:

• In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving.

Steps:

• Mix the first six ingredients to make a vinaigrette.
• Clean and remove ends from green beans.
• Chop the onion.
• Place beans and onions in a medium sized bowl that has a tight fitting cover.
• Pour 1/3 of the vinaigrette over the beans and onion.
• Put the cover on the bowl and toss to coat.
• Refrigerate for a minimum of 4 hours.
• Serve chilled.
• The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.

Steps:

• Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.
• While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes.
• While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.
• When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

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.

Steps:

• Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
• While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
• Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.

Steps:

• Place beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Rinse in cold water and drain., In a small bowl, combine the beans, salad dressing and onion. Cover and refrigerate for several hours or overnight. Spoon onto lettuce leaves; sprinkle with cheese.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
• Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
• Line large bowl with lettuce leaves, if desired. Mound vegetables in center.