Green Beans With Warm Raisin Caper Dressing Recipes

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POTATO AND GREEN BEAN SALAD



Potato and Green Bean Salad image

Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

Steps:

  • Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.

GREEN BEANS WITH RAISINS AND LIME



Green Beans with Raisins and Lime image

Add a twist to your usual vegetable sides with a squeeze of lime and a handful of raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 5

1 pound green beans (stem ends removed), halved crosswise
1/3 cup raisins
1 tablespoon olive oil
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place green beans in basket, and reduce to a simmer. Cover, and steam until crisp-tender, about 3 minutes. Add raisins, and cover; steam until raisins have plumped, 1 minute more.
  • Transfer green beans and raisins to a medium bowl; add oil and lime juice. Season with salt and pepper, and toss to combine.

GREEN BEANS WITH HERB DRESSING



Green Beans with Herb Dressing image

This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.

Provided by Drew

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 12

Number Of Ingredients 12

6 green onions, chopped
1 clove garlic, minced
⅓ cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dry mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
2 pounds fresh green beans, trimmed and snapped

Steps:

  • In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
  • Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
  • Place green beans in a medium serving dish. Pour dressing mixture over the beans.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE



Green Bean Salad With Mustard-Caper Vinaigrette image

Make and share this Green Bean Salad With Mustard-Caper Vinaigrette recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs green beans, trimmed
2 tablespoons drained capers
1 tablespoon fresh lemon juice, to taste
1 tablespoon dijon-style mustard, to taste
2 tablespoons dry white wine
1/2 cup olive oil
2 hard-boiled eggs
salt and pepper, to taste

Steps:

  • Boil beans in salted water for 5 minutes, or until crisp-tender.
  • Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
  • In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
  • In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

Nutrition Facts : Calories 237, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.2, Sodium 115.3, Carbohydrate 11.2, Fiber 4.2, Sugar 5.2, Protein 4.9

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