MARINATED GREEN BEANS
For many years, I made this dish with asparagus. At Thanksgiving, green beans were all I had, so I used them instead. Everyone enjoyed it. Plus, it doesn't take much time to put together. -Phy Bresse of Lumberton, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
MARINATED GREEN BEANS
Make and share this Marinated Green Beans recipe from Food.com.
Provided by Elizabeita
Categories Vegetable
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.7, Fat 7.2, SaturatedFat 1, Sodium 307.1, Carbohydrate 23.2, Fiber 5, Sugar 15, Protein 3.5
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
SIMPLE MARINATED GREEN BEANS
"On warm Indian summer days, I like to prepare fast and fuss-free dishes that don't require heating up the kitchen," relates Sheryl Schmedeman from Spokane, Washington. This tasty side dish makes the most of garden-fresh green beans.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 113 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 261mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
SAUTEED GREEN BEANS WITH GARLIC AND PEPPER
Steps:
- Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
- Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.
MARINATED GREEN BEANS AND ROASTED RED PEPPERS
Categories Bean Garlic Vegetable Side Vegetarian Buffet Bell Pepper Summer Chill Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 to 14
Number Of Ingredients 6
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.
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.
MARINATED FRESH GREEN BEANS
Make and share this Marinated Fresh Green Beans recipe from Food.com.
Provided by Tom G
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 546, Fat 54.8, SaturatedFat 4.1, Sodium 298.4, Carbohydrate 15.5, Fiber 3.3, Sugar 10.6, Protein 2.3
MARINATED GREEN BEAN SALAD
This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.
Provided by Sue Wilker Rockamann
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g
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