Time 23m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
- Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
- Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
- Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).
Time 25m Yield 6 servings. Number Of Ingredients 10 Steps:
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.
Time 25m Number Of Ingredients 8 Steps:
Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking. Whisk oil with vinegar and mustard; season with salt and pepper. Toss beans with vinaigrette, tomatoes, scallions, and feta.
Time 4h35m Yield 5 Number Of Ingredients 12 Steps:
Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process. For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!
Time 25m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry. Add the green beans, onions, and walnuts to a large bowl. In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste. Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel. Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil. Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally. To serve, sprinkle generously with dill and oregano.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again. Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.
Time 15m Yield 8 Number Of Ingredients 8 Steps:
In 6-quart saucepan, heat 1 inch water and beans to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until crisp-tender; drain. In large bowl, place beans. Add remaining ingredients except feta cheese; toss to coat. Top with feta cheese; serve warm.
Time 15m Yield 10 servings Number Of Ingredients 5 Steps:
Add beans to large pan of boiling water; cook 7 min. or until crisp-tender. Drain; rinse with cold water. Place beans in large bowl. Add remaining ingredients; mix lightly.
Time 20m Number Of Ingredients 9 Steps:
In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking. Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise. In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.
Time 15m Number Of Ingredients 8 Steps:
Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas. In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Time 2h15m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds. Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry. Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour. Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour. Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving. Makes 8 servings. Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer. Tweaked and adapted from a recipe posted at Gail’s Recipe Swap.
