Baby Bella And Green Bean Salad Recipes

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with seasoned salt and white pepper, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish.
• Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

BACON AND ALMOND GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; break into 1-inch pieces.
• Stir milk and cream of mushroom soup together in a large bowl. Add almonds, garlic pepper, and 3/4 can French-fried onion; stir to combine. Fold green beans carefully into mixture. Pour into a 9x9-inch ceramic or glass baking dish.
• Bake in the preheated oven until cooked through and bubbling, about 20 minutes. Top with remaining 1/4 can French-fried onions; bake until onions are lightly browned, 3 to 4 minutes.

BABY BELLA AND GREEN BEAN SALAD

Steps:

• Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
• Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
• Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
• Chill 30 minutes before serving.

ITALIAN MARINATED GREEN BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Trim the green beans, and slice any long ones in half, then drop them into the boiling water for just 2-3 minutes. Remove the pot from heat and drain the green beans in a colander in the sink. Rinse with cold water.
• While the green beans are cooking, thinly slice the red onion and drain the chickpeas. Whisk together the olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt.
• Combine the green beans, red onion, chickpeas, and dressing in a large bowl. Mix until well combined.
• Serve right away, or transfer the salad to an airtight container in the fridge to serve later. Enjoy!

GREEN BEANS AND PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.