Creole Green Bean Salad Recipes

CREOLE GREEN BEAN SALAD

Steps:

• 1. If using fresh green beans, blanch and chill in ice water. Frozen green beans, thaw, rinse with warm water.
• 2. Add diced tomatoes, mix in sliced olives.
• 3. Mix ingredients together, add balsamic vinaigrette. Toss lightly. Salt and pepper to taste. Top with feta cheese and serve!

CREOLE GREEN BEANS

Steps:

• Melt butter over medium heat in a large skillet. Stir in green beans, bacon, onion, green pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Stir in cayenne pepper, Creole seasoning, and black pepper. Cover; reduce heat to low. Simmer until vegetables are tender, about 20 minutes. Season to taste with salt.

THREE-BEAN SALAD WITH TOMATOES AND TANGY CREOLE DRESSING

Steps:

• Fill a large pot with water to a depth of 4 inches; bring to a boil over medium-high. Fill a large bowl with ice water, and set aside. Add green beans to boiling water, and cook until tender, 1 to 2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.
• Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and ¼ teaspoon of the salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.
• Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining ¼ teaspoon salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.

EMERIL'S GREEN BEAN SALAD

Steps:

• Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
• Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
• Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

CREOLE GREEN BEANS

Steps:

• Cook bacon in large skillet until crisp. Remove bacon, reserving drippings.
• Sauté onion and pepper in bacon drippings until tender. Stir in flour, brown sugar, salt, pepper and dry mustard. Stir in tomatoes and Worcestershire sauce.
• Stir in green beans and cook until thickened and thoroughly heated, about 10 minutes. Top with cooked bacon.

CREOLE GREEN BEANS

Steps:

• Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.

SPANISH GREEN BEAN SALAD

Steps:

• Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
• Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
• Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
• Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

CREOLE RED BEANS AND RICE SALAD

Steps:

• Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
• Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.