Green Bean And Red Onion Salad Recipes

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FRESH GREEN BEAN SALAD



Fresh Green Bean Salad image

This easy green bean salad with tomatoes is colorful, tasty and goes with anything.

Provided by Holly Nilsson

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 10

1 pound green beans (trimmed)
½ teaspoon baking soda
2 cups cherry tomatoes (halved)
¼ cup red onion (sliced )
¼ cup feta
¼ cup toasted almonds
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
salt & pepper

Steps:

  • Bring water and baking soda to a rolling boil. Cook green beans 4- 5 minutes or until tender crisp. Drain beans and place in an ice bath.
  • Combine dressing ingredients in a small bowl. Add green beans, tomatoes, and red onion and allow to marinate at least 30 minutes.
  • Top with feta and almonds just before serving.

Nutrition Facts : Calories 132 kcal, Carbohydrate 9 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 102 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GREEN BEANS WITH RED ONION SALAD



Green Beans With Red Onion Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans
Salt to taste
1 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable oil
Freshly ground pepper to taste
1/2 cup coarsely chopped red onions

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

"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

1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

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.

GREEN BEAN AND RED ONION SALAD



Green Bean and Red Onion Salad image

Categories     Salad     Onion     Vegetable     Steam     Quick & Easy     Low Cal     Low/No Sugar     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 4

1/2 pound green beans, trimmed and cut into 1 1/2-inch pieces
1 small red onion
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil

Steps:

  • On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes. Halve onion lengthwise and slice thin crosswise.
  • In a bowl whisk together vinegar, oil, and salt and pepper to taste until emulsified and add onion, tossing to combine. Add warm beans and toss to combine well.

GREEN BEANS AND ROASTED RED ONIONS



Green Beans and Roasted Red Onions image

Categories     Onion     Side     Roast     Quick & Easy     Green Bean     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 1/4 lb medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
  • After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
  • Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
  • While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

SAUTEED GREEN BEANS AND RED ONION



Sauteed Green Beans and Red Onion image

Red onion adds color and tanginess to this sauteed green-bean side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons olive oil
1 teaspoon coarse salt
1/8 teaspoon ground pepper
1 pound green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

Steps:

  • In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
  • Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
  • Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

Nutrition Facts : Calories 107 g, Fat 6 g, Protein 2 g

ROASTED GREEN BEAN, RED ONION, AND BEET SALAD



Roasted Green Bean, Red Onion, and Beet Salad image

Categories     Salad     Bean     Onion     Vegetable     Side     Roast     Vinegar     Green Bean     Beet     Summer     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

10 large beets, trimmed
6 tablespoons extra-virgin olive oil
8 teaspoons chopped fresh thyme
Nonstick vegetable oil spray
4 red onions, each cut into 6 wedges
2 1/2 pounds slender green beans, trimmed, cut into 3-inch lengths
1/4 cup water
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
  • Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
  • Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
  • Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Categories     Salad     Blender     Olive     Onion     Potato     Side     Roast     Vegetarian     Rosemary     Green Bean     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

  • Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

RED BEAN AND GREEN BEAN SALAD



Red Bean and Green Bean Salad image

The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn't deter you from making this substantial salad.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 1h45m

Yield 4 generous servings

Number Of Ingredients 17

1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight
1/2 onion
3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or puréed
1 bay leaf
Salt to taste
3/4 pound green beans, stem ends trimmed
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons plain low-fat yogurt or broth from the beans
Freshly ground pepper
1 to 2 ounces crumbled feta

Steps:

  • Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
  • While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
  • Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams

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