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Green Bean, Orange, and Green Olive Salad

Green Bean, Orange, and Green Olive Salad

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  • 1 tablespoon red wine vinegar
  • 12 ounces haricots verts or small slender green beans, trimmed
  • 2 oranges, all peel and white pith cut away
  • 1/2 cup small green olives (such as picholine)
  • 1/2 cup fresh Italian parsley leaves

Recipe Preparation

  • Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.

  • Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley beans, and dressing. Transfer to shallow dish.

Reviews Section

Recipe Summary

  • 1 ¾ teaspoons salt, divided
  • 1 pound fresh green beans, trimmed
  • 2 oranges
  • 1 medium fennel bulb with stalks
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons rice vinegar
  • ½ teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon granulated sugar
  • ⅓ cup chopped blanched hazelnuts, toasted
  • 3 ounces goat cheese, crumbled

Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender drain. Immediately plunge beans into a bowl of ice water drain and pat dry with paper towels.

Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb add to bowl with beans and orange segments. Finely chop 1 tablespoon fennel fronds, and set aside. (Discard fennel stalks.)

Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts, goat cheese, and reserved fennel fronds.


    • 3/4 pound small new potatoes
    • Kosher salt
    • 1 1/2 pounds green beans, trimmed
    • 4 large eggs
    • 1 small shallot, finely chopped
    • 1 teaspoon finely grated lemon zest
    • 1 tablespoon plus 2 teaspoons fresh lemon juice
    • 2 teaspoons Dijon mustard
    • 1 teaspoon honey
    • 1/8 teaspoon freshly ground black pepper
    • 5 tablespoons olive oil, divided
    • 2 tablespoons coarsely chopped dill, divided
    • 1/4 cup drained capers, patted dry
    • 1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered
    • 1/4 cup Niçoise or Kalamata olives, pitted, halved

Recipe Summary

  • ¾ pound fresh green beans, trimmed and halved
  • 4 ½ teaspoons extra-virgin olive oil
  • 1 tablespoon orange zest strips
  • kosher salt to taste
  • 1 teaspoon grated orange zest

Place green beans in a steamer basket over 1 inch of boiling water and cover. Cook until the beans are tender but still firm, 2 to 4 minutes. Drain, and keep warm.

Meanwhile, stir together olive oil and 1 tablespoon orange zest strips in a large skillet over medium-low heat. Cook and stir until the olive oil has been infused with the flavor of the orange zest, about 2 minutes. Discard zest strips.

Toss drained green beans with flavored olive oil and kosher salt over medium heat until the beans are hot and coated with oil. Place onto a serving dish and sprinkle with remaining 1 teaspoon grated orange zest to garnish.

Grilled Flank Steak, Portobello and Green Bean Salad

Healthy never looked so good! This recipe pairs lean flank steak with veggies and a flavorful homemade dressing for a meal that’s as good for you as it is delicious. Dovetsailing Tip: Use the flank steak that you cooked on day 2 for today’s salad.

Prep time: 30 min
Cook time: 15 min
Serving size: 4
Calories per serving: 230

1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pounds flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons dijon mustard
3/4 pound green beans , trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion , thinly sliced

Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.

Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.

Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices cut mushrooms into 1/4-inch slices.

To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.

  • 50g (1¾ oz) thin green beans, trimmed and halved crossways
  • 3 talebspoons extra virgin olive oil
  • 2 teaspoons wine vinegar
  • 2 teaspoons wholegrain mustard
  • 1 garlic clove, crushed
  • 2 oranges
  • 1 can red kidney beans, about 420 g, drained and rinsed
  • ½ small red onion, finely chopped
  • 30g (1 oz) watercress sprigs, tough stalks discarded
  • 4 large radicchio leaves
  • salt and pepper
  1. Add the green beans to a small saucepan of boiling water and cook for 2 minutes. Drain, rinse under cold water and drain again, then set aside.
  2. Mix together the oil, vinegar, mustard, garlic and seasoning to taste in a large bowl. Cut the peel and pith off the oranges. Holding the fruit over the bowl of dressing to catch any juice, cut the segments from between the membranes that separate them. Add the segments to the bowl. Squeeze the remaining juice from the membranes into the dressing before discarding.
  3. Add the green beans, red kidney beans and onion to the dressing and toss together. Add the watercress with the bresaola or salami and toss lightly.
  4. Place a radicchio leaf on each serving plate and fill with the bean mixture. Serve at once.

Some more ideas

Canned mixed beans or lentils can be used instead of red kidney beans, or 100 g (3½ oz) dried Puy lentils. If using dried lentils, simmer in boiling water for 15–20 minutes, or according to the packet instructions, until just tender. Drain and rinse with cold water. * For a main course, line a large dish with radicchio leaves and fill with the salad. Garnish with slices of orange. * If making the salad for children, omit the mustard from the dressing and add 2 tsp tomato purée or ketchup instead. Use sliced lean cooked ham, and top with 55 g (2 oz) diced Cheddar cheese. * Any variety of lettuce or a mixture of salad leaves can be used instead of the radicchio.

Plus points

Green beans are a good source of fibre and they also provide valuable amounts of folate, a nutrient that is important before conception and in early pregnancy to ensure proper neural development of the baby. Oranges are an excellent source of vitamin C.

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Toss the beans with olive oil, some Parmesan and a hit of paprika and you’re on your way to deliciously crispy gr.

  • 1 pound 1 pound fresh green beans, washed and trimmed
  • 3 tablespoons 3 tablespoons olive oil
  • 1/2 cup 1/2 cup grated Parmesan cheese
  • 1 teaspoon 1 teaspoon kosher salt
  • 1 teaspoon 1 teaspoon freshly ground pepper
  • 1/2 teaspoon 1/2 teaspoon paprika

Country Green Beans

Easy and delicious green beans filled with the rich flavors of chicken broth, crisped bacon, fresh onion, and butte.

  • 1/4 cup chopped uncooked bacon
  • 1 pound fresh green beans, trimmed
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup chicken broth
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Green Beans with Almonds

This will become your favorite way to make greed beans

  • 1 bag (16 oz each) frozen whole green beans
  • 1/4 cup water
  • 2 tablespoons Parkay® Original Spread-tub
  • 1/4 cup salted roasted almonds, chopped
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Sautéed Green Beans with Garlic and Herbs

Get delicious, tender, lightly browned, fresh-tasting beans in just one pan

  • 1 tablespoon unsalted butter, softened
  • 3 medium garlic cloves, minced or pressed through garlic press, about 1 tablespoon
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon olive oil
  • 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
  • Salt and ground black pepper
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Crockpot Ham, Green Beans & Potatoes

The Amazing Crock Pot Ham, Green Beans and Potatoes! This simple recipe is perfect for a great weeknight or anytime.

  • 2 pounds fresh green beans
  • 2 pounds ham
  • 4 baking potatoes
  • 1 large onion, optional
  • 3 cups water
  • Salt & pepper, to taste

Garlic Lemon Chicken with Green Beans & Red Potatoes

Tasty one pan dinner that looks like you've been in the kitchen all day, but is quick to pull together! Garlic lemo

  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Roasted Fingerling Potatoes with Asparagus & Green Beans

Get your veggies and potatoes in this one dish

  • 12 fingerling potatoes
  • Handful asparagus spears, woody ends trimmed
  • Handful green beans, ends trimmed
  • 1 to 2 tablespoons olive oil
  • Sea salt and fresh cracked pepper, to taste

Texas Roadhouse Copycat Green Beans

These are the best green beans ever! If you ever make them, you will NEVER have them any other way! TIP: They are b.

  • 2 (16-ounce) cans Del Monte green beans, drained
  • 2 cups chicken broth
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon chopped or minced garlic
  • 4 ounces bacon, diced (raw) or 4 ounces ham (cooked)
  • 1/2 medium onion, diced

Quinoa, Green Bean and Tomato Salad

1 Combine quinoa and 1 1⁄2 cups water in medium pot bring to a simmer on medium heat

  • 1 cup quinoa, washed well and drained
  •  1 1/2 cups water
  •  3/4 lb fresh green beans, in 1-inch pieces
  • 1/2 lb very ripe Roma tomatoes (3 to 4)*
  • 1 bell pepper, any colour, in 1-inch dice**
  • 4 green onions, in 1/2-inch slices
  • 1/2 cup roughly chopped fresh basil
  • 3/4 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 tbsp toasted pecans

Glazed Pork Tenderloin, Squash, Mashed Potatoes, Green Beans, Strawberries and Blackberries

Lactose, Soy and Gluten Free

  • 16 oz. organic pork tenderloin, cut into thin medallions
  • 2 T. organic light brown sugar
  • 1 T. organic corn starch
  • 1/2 tsp. salt
  • 1/2 tsp. organic garlic powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. black pepper
  • 1 T. olive oil
  • 1/2 c. organic orange juice, no pulp
  • 1/4 c. balsamic vinegar
  • 1/4 c. organic raisins
  • 1/4 c. organic capers, rinsed
  • 2 large organic russet potatoes
  • 3 T. organic grass fed butter
  • 1/3 c. unsweetened almond milk
  • Garlic salt and pepper to taste
  • 1 large organic butternut squash, cut in half, seeds removed and skin pierced a few times
  • 3 T. organic grass fed butter
  • 3 T. organic amber maple syrup
  • 1 T. organic brown sugar
  • 1 bag of haricot verts
  • 1 T. organic grass fed butter
  • 2 pints organic strawberries, rinsed
  • 1 pint organic black berries, rinsed

Green Bean Casserole

A classic Green Bean Casserole recipe slightly adapted from the one developed in the 1950s by the Campbell's Soup C.

  • 3 cups chicken stock
  • 1 ⁄2 ounce dried shiitake mushrooms, stemmed
  • Kosher salt, to taste
  • 2 pounds green beans, cut into 2-inch pieces
  • Canola oil
  • 1 1⁄4 cups flour
  • 2 small yellow onions, thinly sliced
  • 5 tablespoons butter
  • 1 ⁄3 heavy cream
  • Freshly ground black pepper, to taste

Avocado and Watercress Salad with Green Beans

This salad has lots of great tastes and textures

  • 1 large ripe, creamy avocado, such as Hass
  • juice of one lemon
  • 1 medium shallot, minced
  • 1/2 teaspoons kosher salt, plus more for boiling water
  • freshly ground black pepper, to taste
  • 2 tablespoon extra-virgin olive oil
  • 8 oz green beans, trimmed and cut into 1″ pieces
  • 1 cucumber, peeled, halved lengthwise, seeded and sliced thinly
  • 1 bunch watercress, thick stems removed
  • 1/2 cup whole mint leaves, loosely packed
  • lemon wedges as garnish

Slamming Green Beans

Green beans that evn KIDS will love!

  • 1 lb of fresh, green beans
  • 1/2 cup of finely chopped white onion
  • 1 garlic clove
  • 1/2 cup or more, chopped smoked sausage or smoked bacon
  • 1-2 cups of chicken broth
  • 1 Tablespoon of butter
  • 1 teaspoon of red pepper flakes
  • seasoning salt & black pepper to taste.

Trofie al Pesto with Green Beans

This is a typical dish Ligurian region of Italy (aka Italian Riviera) that I was inspired from a recent visit to Ci.

To Finish the Recipe and Heat The Beans

Ginger and Shallot

  • To grate the ginger, break off a section of the ginger root.
  • Peel off the papery skin with a peeler or a spoon.
  • Grate the ginger with the microplane or you can also mince it by hand.
  • Note that mincing the ginger by hand will yield a more &ldquofluffy&rdquo result, so there will be less ginger flavor overall.
  • You&rsquoll also need a minced shallot.
  • Note: you can grate the ginger ahead but it will turn grayish. It won&rsquot affect the taste though. You can also chop the shallot ahead but it may make your fridge smell.

Sauté the Green Beans

  1. Heat the oil in a large heavy skillet.
  2. Add the shallot and cook it to soften it for about a minute.
  3. Add in the ginger and stir it around to cook it in the oil. Grated ginger is kind of clumpy, so you&rsquoll want to break it up into the oil with the spatula.
  4. Add the green beans, glaze and salt and stir everything together
  5. Cook the green beans until they are hot and cooked to the desired texture (this only takes a couple minutes.) At this point the glaze will be reduced and will coat the green beans.
  6. Take the beans off the heat and transfer them to a platter.

What Is Bulgur Wheat?

"Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Because it is a wheat, bulgur wheat is not suitable for those on a gluten-free diet.

Though bulgur wheat is most commonly found in tabbouli (tabbouleh) salad, you can use it just like rice or couscous, or any other whole grain, such as barley or quinoa.

Most types of bulgur wheat will be done cooking in less than just fifteen minutes.

There are two main kinds of bulgur wheat: Instant bulgur wheat, also called fine-grain bulgur is common in health food store bulk bins and is usually used for tabbouli recipes. This type of bulgur cooks in less than 5 minutes. Medium grain and coarse grain are also available.

Wondering just how healthy bulgur wheat is? According to CalorieCount, one cup of cooked bulgur wheat provides 151 calories, 0.4 grams of fat, 8.2 grams of dietary fiber (that's about 33% the recommended daily value), and a healthy 5.6 grams of protein. Bulgur wheat is also naturally cholesterol-free food."

Green Bean Salad With Mortadella

I don’t buy mortadella that often. I used to. But mortadella is a dangerous thing. You buy it, and you eat it. But a few weeks ago, on a Saturday morning I had my beautiful pizza bianca that I had made during my pizza course with Gabriele Bonci. It was sitting there. Just asking to be topped by a piece of mortadella. It wasn’t a big piece of pizza, so I held myself back at the store, when buying the mortadella. “Just two slices, thin.” “No, make that three.” Just in case. So lunch was leftover pizza, including the mortadella-topped pizza bianca.

And as it turned out, there was actually only room for two slices atop the crispy white crust. And that is why I found myself with one lonely piece of mortadella on Sunday. Since I had eaten more pizza than I thought humanly possible for the past three days, I thought maybe vegetables should figure prominently for lunch. So the itty bitty piece of mortadella was the inspiration for this much more healthy, yet at the same time pork infused, string bean salad. Serving plain old steamed string beans seemed so, well, un-Sunday lunchish. The mortadella came to the rescue. And I have to say, that little bit-o-pork did a lot to the I-don’t-want-to-know-where-they-come-from winter string beans. It added just the right touch of oinkiness to an otherwise very veggie dish.

The trick to this dish is to prepare all the ingredients in the serving bowl, while the beans are cooking. You want to add the beans to the dressing while they are still piping hot, so that they sort of cook the shallots and garlic, and coax the fat nodules out of the mortadella. I actually make a similar version of this dish all summer long, using a mixture of tomatoes and basil, with garlic and red onions.

The same goes for this: place piping hot string beans into dressing. String Beans and Mortadella 1/2 kilo (1 pound) string beans, cleaned 1 thin slice mortadella 1 shallot 1 garlic clove 2 tablespoons olive oil 2 tablespoons fresh tarragon 1/4 cup chopped, roasted almonds rind from Meyer lemon rind from 1 small orange 3 tablespoons meyer lemon juice 2 tablespoons fresh orange juice salt and pepper Steam string beans, until tender.

In the meantime place in bowl: mortadella, chopped into small pieces. Chopped shallot, crushed garlic, olive oil, chopped tarragon and juices. Carefully peel the rind off the orange and lemon, with a potato peeler, and chop finely. Add to bowl. Stir to mix well. When beans are done, lift them out of the pot and add them, still steaming hot, to the mixture in the bowl. Toss well and add salt and pepper to taste. Let cool, toss again and top with almonds. Serve room temperature.