Green Bean Mushroom Pepper And Olive Salad Recipes

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GREEN BEANS WITH MUSHROOMS AND PEPPERS



Green Beans With Mushrooms and Peppers image

Very easy way to dress up green beans. This is a recipe I came up with on my own because DH wanted Green Beans for the zillionth time this week and I needed a change.

Provided by Simply Chris

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb green beans, I use fresh french green beans (Haricorts Verts)
4 medium cremini mushrooms, sliced
1/2 red bell pepper, sliced
1 large shallot, thinly sliced
2 garlic cloves, minced
1 teaspoon season salt
1 tablespoon extra virgin olive oil
1 tablespoon margarine or 1 tablespoon butter

Steps:

  • Boil green beans and shallots in water with season salt until green beans are crisp tender.
  • Meanwhile, saute garlic, peppers, mushrooms and olive oil in small skillet over medium heat.
  • Drain green beans, add the garlic, peppers and mushrooms.
  • Add margarine/butter and gently toss.
  • Serve.

Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1, Sodium 42.1, Carbohydrate 11, Fiber 4.3, Sugar 2.5, Protein 2.8

GREEN BEAN AND MUSHROOM SALAD



Green Bean and Mushroom Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds haricots verts or tender green beans
4 tablespoons extra-virgin olive oil
Kosher salt
2 lemons
2 large shallots, sliced
10 ounces cremini mushrooms, very thinly sliced
1 cup coarsely chopped walnuts
2 teaspoons sugar
1/4 cup coarsely chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
  • Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
  • Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
  • Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

GREEN BEAN, MUSHROOM AND OLIVE SALAD



Green Bean, Mushroom And Olive Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Steps:

  • Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
  • Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
  • Wash, trim and thinly slice scallions. Pit olives.
  • Whisk oil, vinegar and mustard in a large bowl.
  • When green beans and mushrooms are cooked, drain.
  • Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

GREEN BEAN AND MUSHROOM SALAD



Green Bean and Mushroom Salad image

In search for new recipes for the Holidays I I found this recipe in the brand new Food Network Magazine! They recommend Haricot verts.

Provided by katie in the UP

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs thin green beans
4 tablespoons extra virgin olive oil
kosher salt
2 lemons
2 large shallots, sliced
10 ounces cremini mushrooms (cut paper thin)
1 cup coarsely chopped walnuts
2 teaspoons sugar
1/4 cup coarsely chopped fresh parsley
fresh ground black pepper

Steps:

  • Bring a large pot of generously salted water to a rolling boil.
  • Add the beans and cook until crisp tender, about 5 minutes.
  • Drain and transfer to a large bowl.
  • Toss with 3 tbls olive oil and 1 1/2 tsp salt.
  • Cool, uncovered.
  • Finely grate zest of 1 lemon; combine with the shallots in another large bowl.
  • Squeeze the juice from both lemons on top.
  • Add the mushrooms and toss with 1 tbls salt.
  • Set aside.
  • Toast the walnuts in a dry skillet over med heat until golden and fragrant.
  • Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
  • Remove from the heat and cool.
  • Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts.
  • Season with salt and pepper.
  • Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

Nutrition Facts : Calories 203.3, Fat 16.5, SaturatedFat 1.9, Sodium 10.1, Carbohydrate 14.4, Fiber 5.4, Sugar 3.2, Protein 5.2

GREEN BEAN AND MUSHROOM SALAD



Green Bean and Mushroom Salad image

Make and share this Green Bean and Mushroom Salad recipe from Food.com.

Provided by Oolala

Categories     Salad Dressings

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 quart water
1 lb fresh green beans, trimmed
salt
1/2 lb fresh mushrooms
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
fresh ground pepper, to taste
4 tablespoons olive oil
1/4 cup red onion, chopped
1/4 cup parsley, chopped

Steps:

  • Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
  • Wash and dry the mushrooms and slice them thinly.
  • Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
  • In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
  • Serve.

Nutrition Facts : Calories 175.6, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 11.6, Fiber 4.8, Sugar 3.1, Protein 4.2

GREEN BEAN-AND-ROASTED RED PEPPER SALAD



Green Bean-And-Roasted Red Pepper Salad image

Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)

Provided by Manami

Categories     Salad Dressings

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry wine vinegar
salt
1/3-1/2 cup extra virgin olive oil (use sparingly so as to use less)
fresh ground pepper
1 1/2 lbs green beans
1 lb cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted macadamia nuts or 1/2 cup almonds, chopped

Steps:

  • Preheat the broiler.
  • Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
  • Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
  • In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
  • Let stand for 10 minutes.
  • Stir in the olive oil and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the beans and cook until crisp-tender, about 4 minutes.
  • Drain and spread out on a large baking sheet.
  • Let cool to room temperature.
  • In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
  • Add the shallot dressing and toss well.
  • Sprinkle with the macadamia nuts or almonds, toss & serve.

Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9

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