Green Bean And Red Onion Salad With Radish Dressing Recipes

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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 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

RED AND GREEN BEAN SALAD



Red and Green Bean Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 20

1 lime
2 large ripe tomatoes, seeds removed and diced small
1 small red onion, chopped
1 red bell pepper, stem and seeds removed and diced small
1 ripe mango, peeled, pitted and coarsely chopped
1/4 cup chopped flat-leaf parsley
1 serrano pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers)
1 medium clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
10 fresh radishes, thinly sliced
2 large ripe tomatoes, cut into wedges
1 red onion, medium dice
1/4 cup rice wine vinegar
1 teaspoon ground ginger
2 cloves garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped flat-leaf parsley
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
  • Blanch the green beans for about 2 minutes in salted water, drain and let cool.
  • Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
  • Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.

FRENCH STRING BEAN SALAD



French String Bean Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds French string beans, both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons minced fresh dill

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.)

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