Best Balsamic Green Bean Red Onion Salad W Multigrain Croutons Recipes

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!

GREEN BEAN RED ONION SALAD

Steps:

• Gather the ingredients.
• Trim the green beans.
• Bring 1/4 cup of water to a boil in a large skillet over high heat. Add the beans, sprinkle with salt, cover, and cook until the beans are crisp-tender and the water is evaporated, about 3 minutes.
• Rinse the beans with cold water, pat them thoroughly dry, and set them aside.
• Meanwhile, peel and halve the onion. Slice it into thin half-moons and set aside. (Rinse the slices with cold water to minimize the strong flavor of raw onion , if you like, just be sure to pat them thoroughly dry before you add them to the salad.)
• In a large bowl (large enough to toss all the vegetables), whisk together the oil, vinegar, and mustard. Add salt and pepper to taste.
• Put the cooked beans and the sliced onions in the bowl with the dressing and toss to coat the beans and onions thoroughly.
• You can serve right away or let everything sit and marinate a bit before serving (if you're going to hold it more than about an hour, cover and chill).

BALSAMIC GREEN BEAN SALAD

Steps:

• Make the dressing: in a small bowl, whisk together all dressing ingredients.
• Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.
• Finely dice red onion.
• Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.
• Cover and refrigerate for at least an hour to marinate for best flavor.
• When ready to serve, add diced tomatoes, vegan feta (optional) and lightly toss.

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add the green beans and onion.
• Cover, and cook until the beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more.
• Stir in vinegar and serve.

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

BALSAMIC GREEN BEANS

Steps:

• Place green beans in microwave safe dish with the butter. Cover and cook on high for five minutes.
• Add vinegar and parmesan cheese. Cook on high five more minutes (covered).
• Stir to make sure the beans are well coated with the vinegar mixture.
• Serve and enjoy!
• These would work well with fresh green beans too. You would just need to adjust the cooking time.
• Ingredient amounts can be adjusted to suit your taste. I will sometimes increase the parmesan cheese and use 2 tablespoons of butter.

BALSAMIC GREEN BEANS

Steps:

• Drain green beans and cool to room temperature.
• Add all ingredients and mix together thoroughly.
• Put in refrigerator to chill for at least 2 hours.
• Don't saturate the green beans in liquid, add just enough to moisten and for flavor.