STRING BEANS IN VINAIGRETTE
Steps:
- Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
- In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.
SAUTEED STRING BEANS
Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!
Provided by LISFALLS
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.
Nutrition Facts : Calories 119 calories, Carbohydrate 13.3 g, Fat 7 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 510.6 mg, Sugar 4.3 g
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.
STRING BEANS WITH GARLIC
Steps:
- Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
COLD STRING BEANS WITH VODKA VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Blanch and refresh string beans in salted water.
- In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot.
- Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus).
- Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper.
- Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop.
STRING BEANS IN WALNUT AND RASPBERRY VINAIGRETTE
Steps:
- Trim the string beans and steam until tender but firm.
- Meanwhile, combine the remaining ingredients to make a dressing. Toss the beans in the dressing while hot and leave at room temperature. Do not refrigerate if possible. Taste the beans again when they have cooled and correct the seasoning.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams
STRING BEANS VINAIGRETTE
Provided by Marialisa Calta
Categories easy, quick, weekday, side dish
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
- Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 6 grams
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