Green Beans With Mint Vinaigrette And Pickled Onion Recipes

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GREEN BEANS WITH PICKLED ONIONS



Green Beans with Pickled Onions image

Serve a side of fresh summer flavor with green beans boiled and tossed with quick-pickled red onion. They're wholesome with a tangy twist.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

3 cups fresh green beans, strings removed
1/4 cup cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 medium red onion, very thinly sliced
2 teaspoons olive or vegetable oil

Steps:

  • In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
  • Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
  • In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

GREEN BEANS WITH VINAIGRETTE



Green Beans with Vinaigrette image

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

2 pounds green beans, stem ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon ground pepper

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.

MINTY GREEN BEAN SALAD



Minty Green Bean Salad image

Unusual Italian green bean salad. Garlic and mint together - what a combo! My secret vinaigrette recipe too!

Provided by CELANE47

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup water
1 teaspoon white sugar
1 pound fresh green beans
4 cloves garlic, thinly sliced
2 slices onion, chopped
1 sprig fresh mint leaves
3 tablespoons olive oil
1 tablespoon cider vinegar
½ tablespoon minced garlic
¼ teaspoon dried basil
¼ teaspoon prepared mustard
salt and pepper to taste

Steps:

  • In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
  • Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
  • In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 12.3 g, Fat 10.3 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 8.7 mg, Sugar 3.5 g

SAUTEED GREEN BEANS WITH ONION



Sauteed Green Beans with Onion image

Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.

Provided by dmcconnell

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1 pinch salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 shallot, chopped
½ teaspoon garlic salt
½ teaspoon soy sauce
salt and ground black pepper to taste

Steps:

  • Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 12.9 g, Fat 13.7 g, Fiber 4.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 350.8 mg, Sugar 3.2 g

MINTED GREEN BEANS WITH RED ONION



Minted Green Beans with Red Onion image

Categories     Onion     Vegetable     Side     Fourth of July     Low Cal     Low/No Sugar     Mint     Green Bean     Summer     Chill     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

2 pounds green beans, trimmed
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion

Steps:

  • In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
  • In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

GREEN BEANS WITH PARSNIPS AND PICKLED RED ONIONS



Green Beans with Parsnips and Pickled Red Onions image

Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
1 1/2 pounds parsnips (4 medium), peeled, cut into 1/2-by-2-inch sticks
1/4 cup extra-virgin olive oil
1 small red onion, halved and very thinly sliced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard

Steps:

  • In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
  • In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

Nutrition Facts : Calories 159 g, Fat 7 g, Fiber 7 g, Protein 3 g, SaturatedFat 1 g

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