STRING BEAN AND ONION SALAD
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.
"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
FRENCH STRING BEAN SALAD
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)
CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO
Provided by Michael Schlow
Categories Salad Herb Onion Side Green Bean Prosciutto Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
- One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.
SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.
Provided by Anna Stockwell
Categories Green Bean Salad Lime Juice Orange Juice Vinegar Onion Peanut Shallot Thanksgiving Side Entertaining Wheat/Gluten-Free Dairy Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
- Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
- Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.
FRESH MULTI-BEAN SALAD WITH CHARRED RED ONION
Provided by David Tanis
Categories salads and dressings, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the vinaigrette, stir together vinegar, mustard and garlic in small bowl. Add a good pinch of salt and pepper, then whisk in olive oil. Taste for seasoning, then set aside.
- Shuck and cook the fresh shelling beans. If using fava beans, blanch in boiling water for 1 minute, then rinse in cool water. Peel the outer skin from each bean and set aside. If using butterbeans or cranberry beans, simmer in lightly salted water to cover. They should be tender in about 30 minutes. Let shelling beans cool in their cooking water. (May be cooked ahead.)
- Cook the green beans, romano beans and wax beans separately. Simmer each type in lightly salted water for 3 to 5 minutes, until just tender. Spread them out on plates to cool to room temperature.
- Heat a dry cast-iron skillet over medium-high heat. Lay onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes. Turn and char the other side. Set aside to cool. Toast marjoram on the hot skillet until it chars slightly, about one minute, then remove. (You may char the onions and marjoram on an outdoor grill or under the broiler.)
- To assemble the salad, drain the shell beans (reserve liquid for another purpose) and put them in a large serving bowl. Add cooked green beans and charred onions. Season with salt and pepper. Add vinaigrette and toss well. Crumble marjoram and sprinkle over salad. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 6 grams, TransFat 0 grams
GREEN BEANS WITH RED ONION SALAD
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 5 grams, TransFat 0 grams
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
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