Charred Green Bean Salad Recipes
SKILLET-CHARRED GREEN BEANS
These green beans with bagna cauda flavors make a wonderful accompaniment to any meat, fish or chicken dish. The beans are simple to cook and fairly effortless, so do resist the urge to stir too often. Allow them to sit, caramelize and shrivel to bring out all of their natural sweetness. Anchovies are tossed in at the end for a bright, salty hit that complements the sweet beans and shallots. These beans can be made ahead, and are equally delicious warm or at room temperature.
Provided by Kay Chun
Categories easy, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
- Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
- Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
- Transfer to a serving platter and serve warm or at room temperature.
CITRUS-LIME VINAIGRETTE
Tangy and spicy, this citrus-lime vinaigrette with orange juice, jalapeno pepper, and fresh cilantro is perfect tossed with baby arugula.
Provided by EatingWell Test Kitchen
Time 10m
Number Of Ingredients 7
Steps:
- In a screw-top jar combine all of the ingredients. Cover and shake well.
Nutrition Facts : Calories 66 kcal, Carbohydrate 2 g, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 73 mg, Sugar 1 g, Fat 7 g, UnsaturatedFat 0 g
CHARRED BEAN AND PEA SALAD
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
Provided by Claire Saffitz
Categories Bon Appétit Salad Side Green Bean Chile Pepper Garlic Ginger Sugar Snap Pea Backyard BBQ
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5-8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
- Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
- Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
GREEN BEAN SALAD WITH MUSTARDY DRESSING
Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing!
Provided by Charlotte Morgan
Time 15m
Yield Serves 4 as a side
Number Of Ingredients 7
Steps:
- Heat a frying or griddle pan over a very high heat. Toss the green beans with 1 tbsp of the olive oil and season generously. Tip into the pan and cook for 4-5 minutes, turning every now and again, until blistered and cooked through.
- Meanwhile, whisk together the remaining tbsp of oil, shallot, mustard, vinegar, sugar and 1 tbsp of water with some seasoning.
- Tip the charred beans onto a serving platter and drizzle over the mustardy dressing. Scatter over the herbs.
Nutrition Facts : Calories 89 calories, Fat 6.2 grams fat, SaturatedFat 0.9 grams saturated fat, Carbohydrate 3.9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3.6 grams fiber, Protein 2.5 grams protein, Sodium 0.3 milligram of sodium
CHARRED GREEN BEAN SALAD
This warm green bean salad is the perfect accompaniment to your meal, with the Middle Eastern dukkah bringing a slight salitness and a hint of spice.
Categories Side
Time 40m
Number Of Ingredients 8
Steps:
- Heat 1 tbsp oil in a wide frying pan. Add 1 pack of the beans, season and cook over a medium-high heat for 10-12 minutes, until charred, blistered and tender. Transfer to a bowl; repeat with the remaining oil and beans.
- Quarter the preserved lemon and separate the flesh from the skin (discard any pips). Finely slice and set aside the skin. Put the flesh in a small food processor with the harissa, garlic, date (or maple) syrup, lemon juice, 1 tsp of the pickling liquid and1 tbsp water. Whizz to a smooth paste and season, adding more lemon juice to taste.
- Toss the dressing with the warm beans and spread over a platter. Top with the dukkah and finely sliced preserved lemon skin
Nutrition Facts : Calories 68 calories, Carbohydrate 3.8 g, Fat 5.1 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 0.4 g, Sugar 2.4 g
CHARRED GREEN BEAN SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
- Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
- Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
- Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
More about "charred green bean salad recipes"
CHARRED GREEN BEANS WITH CILANTRO LIME VINAIGRETTE - A ...
From abeautifulplate.com
4.4/5 (20)Total Time 20 minsCategory SidesCalories 171 per serving
- Prepare vinaigrette: Combine the 2 tablespoons of olive oil, lime juice, cilantro, salt and pepper in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
- In a medium bowl, toss the trimmed green beans lightly with olive oil (roughly 1 tablespoon or so) and season lightly with salt. Heat a large grill pan over very high heat. The pan should be piping hot–advice: turn on your kitchen fan, as it will get smoky.
- Add about a third of the green beans directly to the hot grill pan, spreading them out evenly. Grill the greens beans for roughly 4 to 5 minutes, tossing them every few minutes, until they are evenly charred and beginning to soften slightly. Transfer the charred green beans to a serving platter or separate mixing bowl. Repeat with the remaining green beans.
- Allow the charred green beans to cool for 5 to 10 minutes, then toss with the cilantro-lime vinaigrette. Sprinkle with fresh cilantro leaves and finishing salt. The dish can be served hot, at room temperature, or cold straight from the fridge.
CHARRED HONEY CITRUS GREEN BEANS WITH LEMON ... - RECIPES
From more.ctv.ca
Servings 4-6Total Time 15 minsCategory Side Dish
- Heat a large non-stick skillet over medium-high heat. Toss beans with oil and add to pan. Cook until tender and a little charred, about five to seven minutes.
- Whisk together lemon juice, vinegar, honey, Dijon and zest in a small saucepan over medium heat. Add butter, stirring until melted. Let simmer for five minutes, then season with salt and pepper.
CHARRED BEAN SALAD RECIPE | COOKING LIGHT
From cookinglight.com
Servings 6Calories 161 per servingTotal Time 25 mins
CHARRED CORN AND BEAN SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.3/5 (7)Category Salad, Side Dish, Vegetarian Main CourseCuisine MediterraneanEstimated Reading Time 3 mins
- Whisk together the dressing and taste to adjust any of the ingredients. Toss the salad with the dressing. Add salt and fresh cracked black pepper to taste. Cover and refrigerate for an hour or two before serving.
CHARRED GREEN BEANS WITH SAUTé POTATOES, CHERMOULA AND ...
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Side
CHARRED GREEN BEAN SALAD RECIPE | MICHAEL SYMON | FOOD ...
From mastercook.com
47 GREEN BEAN RECIPES FOR GREAT SALADS, SIDES, AND MORE ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2015-07-08
- Green Bean and Tuna Salad with Basil Dressing. If you're having salad for dinner in the summertime, you want three things: minimal cooking, lots of fresh vegetables, and enough protein to feel filling.
- Mixed Beans With Peanuts, Ginger, and Lime. This is the brightly flavored, high-summer dish to make when beans are everywhere at the market. You can use a single kind, but it's more fun—and more colorful—with a mix of green, wax, Romano, and so on.
- Green Beans and Cucumbers with Miso Dressing. Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible.
- 3-Ingredient Charred Green Beans with Ricotta and Lemon. Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for a special meal.
- Skillet-Charred Summer Beans with Miso Butter. Charring the beans in a cast-iron skillet gives them an irresistible smokiness that plays off the rich flavors of the miso butter, but you could grill them, or simply blanch them, instead.
- Smashed Green Bean Salad With Crispy Shallots. Fish sauce is a green vegetable's best friend, and here it gives depth to a delicious citrusy dressing. Smashing the green beans with a rolling pin helps them absorb the flavors—and relieves you of the need to cook them.
- Stir-Fried Green Beans with Coconut. This preparation from chef Suvir Saran pairs green beans with unsweetened coconut, cumin, curry leaves, fresh chiles, and a few other spices, and would make a terrific accompaniment to a meal of lentils and rice.
- Green Vegetable Salad. Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing—creamy, herby, and lemony, with a little bit of garlic and anchovies—for a healthful, vibrant, and verdant salad.
- Slow-Cooked Green Beans With Harissa and Cumin. This is the ideal summer recipe in that it doesn't involve a lot of effort: Simply toss the beans with olive oil and aromatics, stick them in the oven, and come back an hour later to an impossibly soft, caramelized side dish.
- Roasted Niçoise Salad with Halibut. Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner, which you can get on the table in under an hour.
MARINATED CHARRED GREEN BEANS RECIPE | EATINGWELL
From eatingwell.com
Total Time 30 minsCalories 125 per serving
- Place beans in a grill basket. Grill, stirring occasionally, until slightly charred and tender, 10 to 12 minutes. Transfer to the bowl and toss to coat with the dressing. Let stand at room temperature for 10 minutes before serving.
ROASTED BEETS AND CHARRED GREEN BEANS RECIPE - KRISTEN ...
From foodandwine.com
5/5 (1)Category Vegetable RecipesServings 8Total Time 4 hrs 30 mins
- Preheat oven to 350°F. Toss together beets, thyme sprigs, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan or baking dish; cover tightly with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour and 15 minutes. Remove foil, and let stand until cool enough to handle. Peel cooled beets, and cut into wedges. Discard thyme sprigs.
- Heat 1 tablespoon grapeseed oil in a large cast-iron skillet over high until smoking. Add half of the haricots verts in an even layer. Cook, without stirring, until charred on one side, about 2 minutes. Cook, stirring often, until tender-crisp, about 3 minutes. Transfer to a plate. Repeat process with 1 tablespoon grapeseed oil and remaining haricots verts. Sprinkle beans with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.
- Stir together shallots and remaining 1/2 cup grapeseed oil in a small saucepan. Cook over medium-high, stirring occasionally, until golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer fried shallots to paper towels to drain. Top salad with fried shallots; garnish with hazelnuts and parsley.
FRIED TOFU WITH CHARRED GREEN BEAN SALAD | FOODAL
From foodal.com
5/5 (1)Category SaladAuthor Harriet EmilyCalories 510 per serving
- Combine the soy sauce, rice vinegar, sesame oil, chili paste, ginger, and garlic powder in a small bowl. Mix well with a whisk.
- Heat a pan over medium-high heat. Add the green beans and cook for just a couple minutes, until bright green, about 1-2 minutes. Add the squash and most of the green onion. Toss occasionally, but not too often, until slightly charred, about 5-8 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
CHARRED CORN SALAD RECIPE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
4.7/5 (3)Category SaladsCuisine AmericanTotal Time 35 mins
- Place corn on teh hot side of the grill, rotating every minute or two for 20 minutes, or until charred to your personal preference
CHARRED CORN AND BLACK BEAN SALAD - IT'S NOT COMPLICATED ...
From itsnotcomplicatedrecipes.com
Ratings 67Category Appetiser, Salad, Side Dish, StarterCuisine North AmericanTotal Time 45 mins
- Remove and discard the husk from each corn cob. Thoroughly remove the silk. Brush or spray the cobs with olive oil.
- Grill the cobs of corn, either on a char-grill pan, under a broiler or on a barbecue until the edges of the kernels are slightly charred, about 10-15 minutes.Remove the corn from the grill and set aside until cool.
- Remove the kernels from the cobs. I find the easiest way is to place a small bowl upside down inside a large bowl. Stand the cob on its flat end on the small bowl and, using a sharp knife, slice down the cob.
CHARRED GREEN SALAD RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory SaladsServings 8
- Place broccolini, beans and snow peas into a large bowl. Add 1 tbs oil and toss until coated. Heat a barbecue grill on medium. When hot, add pancetta and cook for 2 minutes each side or until golden and crisp. Transfer to a plate.
- Add vegetables to grill and cook for 4 minutes, turning until charred and tender. Transfer to a platter. Whisk remaining oil and vinegar in a jug. Season with salt and pepper. Drizzle over salad. Tear pancetta into shards and place over vegetables. Sprinkle with feta and freshly ground black pepper. Serve.
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