Green Beans With Garlic Vinaigrette Recipes
GARLIC GREEN BEANS
Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!
Provided by Ericka Ettinger
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 11.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 555 mg, Sugar 2.9 g
SAUTEED GREEN BEANS WITH GARLIC
Sauteed Green Beans with Garlic are quick and easy to make and super delicious. The fresh green beans (string beans!) are pan-fried until blistered in a few spots then tossed with a little garlic. Yum!
Provided by Kristen Stevens | The Endless Meal
Categories Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Heat a large pan over high heat. When it's hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes.
- Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 69 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g
GREEN BEANS WITH LEMON VINAIGRETTE
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these green beans within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 4
Steps:
- Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
- Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
GREEN BEANS WITH WHITE WINE AND GARLIC VINAIGRETTE
Make and share this Green Beans With White Wine and Garlic Vinaigrette recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the green beans in boiling water for 2 minutes and drain.
- Plunge them into cold water and drain again.
- Whisk together the remaining ingredients and add to the green beans.
- Toss and serve.
- 6 1/2-cup servings.
- Exchanges: Vegetable Exchange -- 1 Calories -- 38 Calories from Fat -- 15 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 3mg Carbohydrate -- 6g Dietary Fiber -- 2g Sugars -- 2g Protein -- 1g.
GREEN BEANS WITH WARM DIJON VINAIGRETTE
The Warm Dijon Vinaigrette transforms simple green beans into beans fit for company!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
- Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
- Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 6.9 g, Cholesterol 1.5 mg, Fat 14.2 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 105.1 mg, Sugar 1.2 g
GREEN BEANS WITH GARLIC VINAIGRETTE
Based on a recipe from Suzanne Somers' book, Eat Great, Lose Weight. She says "This dish is delicious hot or cold, and the vinaigrette is also good on salads or other vegetables."
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- GARLIC VINAIGRETTE:.
- In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
- BEANS:.
- Steam beans until tender and still slightly crunchy; do not overcook.
- Toss with vinaigrette and serve.
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GREEN BEANS WITH GARLIC VINAIGRETTE RECIPE | MYRECIPES
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5/5 (6)Calories 54 per servingServings 12
- To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
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1/5 Calories 133 per serving
- Blanch the green beans in boiling water for 2 min and drain. Plunge them into cool water and drain again.
GREEN BEANS WITH BASIL VINAIGRETTE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (2)Total Time 20 minsCategory Side DishCalories 68 per serving
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in ice bath until chilled, drain and transfer to serving platter.
- Meanwhile, chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
GREEN BEANS WITH GARLICKY PISTACHIO VINAIGRETTE RECIPE ...
From purewow.com
5/5 (4)Total Time 35 minsServings 4Calories 400 per serving
- Bring 4 quarts water and 1½ cups salt (see note) to a boil in a large pot. Finely chop the pistachios until all the pieces are about the size of a lentil. Trim the ends of the green beans.
- Cook the Beans: Once the water boils, stir in the beans and cook until just tender but not limp, 5 to 6 minutes. (Taste one and see if they're done?they shouldn't be fibrous or tough to chew, but you also don't want them to be totally lifeless and mushy. Find that happy, snappy medium.) While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.
- Make the Dressing: Finely grate 1 garlic clove and the zest of 1 lemon into a medium bowl. Cut the zested lemon and a second lemon in half and add the juice from both lemons to the bowl, whisking to combine. Slowly stream in the olive oil, whisking as you go. Stir in the Parmesan cheese. Season the dressing with salt and lots of black pepper. Stir in the chopped pistachios.
- Drain and Assemble: Drain the beans, then transfer them to a clean kitchen towel and pat dry. (You want them as dry as possible so as not to introduce any water into the dressing we just made, which will dilute the flavor.) Add the green beans to the bowl of dressing, tossing well to coat. Taste and add more salt and black pepper if you think it needs it. Serve them up! These are best served very cold, so keep them covered and refrigerated until serving if you're making them in advance. Note: YES! THAT IS SO MUCH SALT! But the beans are spending only a couple of minutes in the boiling water, and it takes a LOT of salt to penetrate something as fibrous as a green bean. I have tested this outrageous amount of salt, and I promise you, your beans are going to be perfectly seasoned, NOT salty.
STEAMED GREEN BEANS WITH ROSEMARY-GARLIC VINAIGRETTE ...
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Vegan Thanksgiving Side Dish RecipesCalories 151 per serving
- Heat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.
- Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.
- Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.
GARLIC SAUTéED GREEN BEANS WITH DIJON VINAIGRETTE | …
From walderwellness.com
5/5 (9)Category Side DishCuisine AmericanTotal Time 25 mins
- Wash, dry, and remove ends from green beans. Mince garlic, chop almonds, and chop parsley.
- Heat a large pan or skillet over medium heat, and add olive oil and garlic. Sauté for ~2 minutes, until the garlic starts to brown. Add green beans and cook for about 10-12 minutes, stirring every minute or two. Green beans should be tender but still crunchy when done.
- While green beans cook, make the dijon vinaigrette by combining all vinaigrette ingredients into a jar and shaking vigorously. Set aside.
- Toast almonds in a separate pan. Heat over medium and add chopped almonds (no oil is needed). Stir almonds frequently, for about 7-10 minutes. Make sure not to burn - almonds should be lightly browned, toasted, and fragrant. Remove from heat once done.
GREEN BEANS WITH PECANS AND MAPLE VINAIGRETTE RECIPE ...
From realsimple.com
3.5/5 (457)Total Time 20 minsServings 8Calories 169 per serving
- Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
- Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
- In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
GREEN BEAN AND EGG SALAD WITH GARLIC PARMESAN VINAIGRETTE ...
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GREEN BEANS WITH GARLIC-PISTACHIO VINAIGRETTE | SHAPE
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- Bring 4 quarts water to a boil in a large pot, and season generously with salt. Finely chop the pistachios until the pieces are the size of lentils.
- Once the water boils, stir in the beans, and cook until just tender but not limp, 5 to 6 min. While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.
- Finely grate the garlic clove and the zest of 1 lemon into a medium bowl. Juice both lemons, and add to the bowl, whisking it all to combine. Slowly stream in oil, whisking as you go. Stir in the Parmesan. Season the dressing with salt and lots of pepper. Stir in the pistachios.
- Drain the beans, then transfer to a clean kitchen towel; pat dry. Add the green beans to the bowl of dressing, tossing well to coat. Taste, and add more salt and pepper if desired. If you're making them in advance, keep them covered in the refrigerator.
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