Time 35m Yield 9 servings. Number Of Ingredients 9 Steps:
Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,
Time 17m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Grab a bowl throw in all of the above, and mix–how easy is that! Enjoy!
Time 30m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Cook green beans in large pot of boiling salted water until crisp tender, about 6 minutes. Drain. Place beans in large bowl of ice water to cool quickly. Drain well. (Can be made one day ahead. Wrap beans in paper towels, then plastic bags, and chill). Heat oil in large pot over medium high heat. Add garlic; stir 30 seconds. Add beans; saute until heated through, about 8 minutes. Add pine nuts and basil; stir 2 minutes. Season with salt and pepper. Makes 12 servings.
Time 32m Yield 8 servings Number Of Ingredients 15 Steps:
Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate. When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately. Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
Time 20m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. Heat oil in heavy large skillet over medium-low heat. Add pine nuts and sauté until light brown, about 6 minutes. Add garlic; stir 1 minute. Add green beans to skillet; sauté until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.
Time 15m Yield 2 servings Number Of Ingredients 7 Steps:
Wash, trim and steam green beans over hot water, 5 to 7 minutes. Wash, trim and slice mushrooms. Whisk oil, stock and vinegar in serving bowl; add mushrooms. When green beans are cooked, drain stir into bowl and season with salt and pepper.
Time 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water. Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk. Combine green beans with the tomatoes and toss with the vinaigrette. Add pine nuts just before serving.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Fry bacon until crisp, remove from pan to drain on paper towel. Sauté onion in bacon drippings for 3 minutes. Add bacon and remaining ingredients and heat through. Pour over warm beans.
Time 45m Yield 3 Number Of Ingredients 9 Steps:
Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Time 10m Yield 10-12 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Yield Serves 6 Number Of Ingredients 7 Steps:
Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.
Time 30m Yield 10 servings. Number Of Ingredients 9 Steps:
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.
Time 30m Number Of Ingredients 7 Steps:
In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm. Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
Time 1h20m Yield 6 Number Of Ingredients 9 Steps:
Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don’t overcook. Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl. Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Time 35m Yield 12 servings (3/4 cup each). Number Of Ingredients 15 Steps:
In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
