When I was a kid, we used to pick green beans from my grandma’s garden in MI. I liked green beans so much so, I couldn’t wait until we got in the house to wash them, that I’d just eat them straight after picking them. My brother hated green beans, and still does to this day. So, more for me! I wasn’t a fan of green bean casserole that always seemed to make an appearance at family holiday dinners. I like my beans steamed or sauted with olive oil or butter and some lemon juice. Or, I love them raw in a salad. Originally, I was just going to do an olive oil and red wine vinegar dressing, but decided upon a creamy dressing of mayo, ground yellow mustard, olive oil and lemon juice (this is the same dressing from the previous recipe here This would be a great side dish any time of the year…but, it makes me think of summer because it’s fresh and crisp.
- 1 pound green beans, trimmed, washed
- 1/2 a red onion, minced
- 8-10 baby carrots, sliced thin
- 1 can of chickpeas, rinsed and drained
- handful of chives
Whip together the following in a small bowl:
- 2 TB dijon mustard (I used OrganicVille brand)
- 2TB Mayo
- healthy glog of extra virgin olive oil
- juice of half (or a whole) a lemon
Rinse and trim the green beans, cut them in half and put them in a large bowl. Add diced red onion, cut carrots and can of chickpeas. In a separate bowl, combine dijon mustard, mayo, olive oil, lemon juice, salt and pepper and whip together until smooth. Add dressing to veggies and stir until well-coated. Add some fresh chives too if you like.
Green beans remind me of summers in Michigan and being a kid, picking them from my (maternal) grandparents’ garden. Somehow, I’d always seem to eat more than I actually brought into the house. So fresh and crisp right off the vine. I like them raw, but in the winter, roasting them seems more appropriate. I had some portobellos mushrooms on hand, so I added them to the mix. This recipe comes together very easily and is a nice side dish. The lemon zest adds a nice kick too.
- 1lb green beans, washed, trimmed
- 1 pkg of portobellos, sliced
- 1 clove of garlic, minced
- 1 shallot, minced
- 2 TB of Olive Oil
- Juice and zest from one lemon
- a few dashes of crushed red pepper
- 2 tsp minced rosemary and oregano
Preheat oven to 400 degrees. Wash and trim the beans, add sliced mushrooms and the remainder of ingredients in a bowl. Make sure the vegetables are well-coated with oil. Now, you can place them on a baking sheet, or in a baking dish. (I don’t have a baking sheet with a lip, so I used my regular ones and the oils dripped down to the bottom or my oven, which made for a nice burnt smell. Mmm.) Roast for 20-25 min, or until browned.
Green Bean Salad
You know when it’s 90 something degrees and you’re hungry and don’t feel like cooking? Yea, that was me on July 4th. (Actually, it’s been in the 90’s and really humid all week. I don’t want to see my ConEd bill, as I’m sure it’s exorbitant.) When it’s warmer out and I don’t want to stand in front of the stove, I opt for cold main and side dishes. So, I decided to make a side salad of the raw variety. It’s super simple and tastes like summer to me.
Green Bean, Radish and Yellow Pepper Salad
- 1 pound of green beans, cleaned and trimmed, cut in half
- 1 yellow (or red) pepper, diced
- Handful of radishes, thinly sliced
- 3-4TB White Balsamic Vinegar
- 1TB olive oil (or less, it depends on one’s taste)
- juice of one lime
- 1 TB honey
- dash or two of low-sodium soy sauce (or Bragg’s Liquid Aminos)
Slice greenbeans diagonally, thinly slice radishes and yellow pepper. Toss with dressing. You may want to adjust the portions of the dressing, as I did according to my own tastes. Oh, and some crushed red pepper flakes go well in the dressing. I think the dressing is a nice combination of sweet and spicy. It was certainly easy to make and will keep in the fridge for a few days.