Green Bean and Red Roasted Pepper Salad

Great for a crowd!

As I mentioned in my last post, I had a luau a 2 weekends ago and I made quite a few things to bring with me. This was one of them. You really can't go wrong with green beans. I think most people like them and with the addition of black olives, red roasted peppers and a great basil red wine vinaigrette, it was a hit.

Disposable aluminum pans like the one in the photo are really great for stuff like this. They even come with plastic covers to fit. You can even cook in them too!

P.S. Don't forget to save yourself a small plate before packing it up to go or you may not even get to try it!

Green Bean and Red Roasted Pepper Salad

2 lbs. fresh green beans, washed, ends trimmed and snapped in half
2 cans black olives, sliced in half lengthwise
1 - 15 oz. jar red roasted peppers, sliced in thin strips

Basil Red Wine Vinaigrette:

1 1/2 cups fresh basil, stems removed
1/2 cup fresh parsley, stems removed
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil

Place all vinaigrette ingredients in a blender or food processor and blend until smooth; set aside.
Steam green beans for about 5-7 minutes or until crisp tender. Plunge in ice water to stop cooking; drain and place in large bowl. Add the olives, peppers and vinaigrette; stir to combine. Refrigerate for at least one hour to let all the flavors blend. Serve at room temperature.
Best if made a day ahead.

Three Bean Salad

Sweet, Tangy and a Little Squeaky!

I love fresh green beans and I'm always on the lookout for a new way to prepare them. Although this recipe is not a new concept, it's new for me. I have never made three bean salad, nor have I ever even eaten a homemade version. I'm a little embarrassed to admit that I've only had the one that comes in a jar. I don't buy it too often because it's not very nutritious and has way too many chemicals.
Have you ever noticed that the beans in this type of salad become squeaky when you bite into them? I wonder what makes this happen. It doesn't bother me, as a matter of fact it kind of adds to the playfulness of this recipe. Since it is sweet and a little tangy, so why not squeaky!

Three Bean Salad
Adapted from Cook's Illustrated

1 cup red wine vinegar
3/4 cup organic cane sugar
1/2 cup canola oil
2 medium cloves garlic, grated on microplane or pressed through a garlic press
1 teaspoon sea salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans , rinsed and drained
1 medium/large shallot, chopped medium dice
1/4 cup minced fresh parsley leaves

1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Steam green and yellow beans in water with 1 tablespoon salt added to it; cook until crisp-tender, about 7 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, shallot, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)

Angelic Pasta and Shrimp Primavera

Easy, Fast and Filling...

What more could you ask for? I love to cook but sometimes I just don't feel like making a big fussy meal, especially on a weeknight after working all day. No thanks. That's why I like having quick cooking pasta like angel hair and frozen cooked shrimp on hand. You can whip up a meal in a matter of minutes with either one of these ingredients. And when paired together, you get a "heavenly" combination. That's why I'm calling it...

Angelic Pasta and Shrimp Primavera
by Mixed Salad Annie

8 oz. Angel Hair Pasta
1 tablespoon kosher salt
1 pound frozen cooked shrimp, thawed
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup green beans, ends trimmed and halved
1 cup black and green olives, sliced
1 - 8 oz. jar red roasted peppers, cut in strips
1 cup grape tomatoes, halved
1/3 cup fresh parsley, minced
Sea salt and freshly ground black pepper

Bring a large pot of water to a boil and add salt. Add pasta and cook until al dente according to package. In a large non-stick skillet heat oil and garlic over low heat for about 4-5 minutes until garlic is soft but not brown.

Add green beans and stir to coat with oil and garlic. Raise heat to medium-high, add wine and bring to a boil. Cover, turn heat back down to low and simmer for about 5 minutes. Add olives, red peppers, shrimp, salt and pepper and parsley. Add cooked pasta to the skillet and combine all ingredients.
Serve immediately.

Green Beans ala Romano

Pure and Simple.

I'm keeping it simple today. It's too hot to cook anything elaborate anyway. Yesterday it hit 91 degrees here and today and tomorrow are supposed to bring more of the same. Yuck. I have to say I don't like the hot, muggy, sticky days of summer.

But I'll tell you what I do like...Green beans. They just seem to have endless possibilities. This is just a simple recipe that is so easy to throw together on a busy work night.
I prefer to steam my veggies because more of the nutrients are retained, but feel free to boil them if you prefer, to your desired tenderness before sauting them in the garlic tomatoes.

Green Beans ala Romano
by Mixed Salad Annie

2 teaspoons extra virgin olive oil
1 large garlic clove, minced or pressed through a garlic press
1/2 cup grape tomatoes, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 pound green beans, stem ends removed
1/8 cup seasoned Panko bread crumbs
1/4 cup grated Pecorino Romano cheese
2 tablepoons chopped fresh parsley

Steam or boil green beans in salted water until tender, about 7 minutes steamed and 5 minutes boiled.

Add 2 teaspoons oil to a medium skillet add garlic and cook over low heat until soft but not brown, about 5 minutes. Add tomatoes, salt and pepper and cook about 2-3 minutes.

Add green beans and cook, mixing to incorporate flavors, about 3-4 minutes.

Remove pan from heat and add Romano cheese, breadcrumbs and parsley.

Serves two.

Roasted Green Beans with Leeks and Walnuts

My New Candy Fix!!!

I am hooked on these green beans. My inspiration for this recipe came from Cooks Illustrated. They have a recipe for Roasted Green Beans with Red Onion and Walnuts and it sounded really good. So I tried it with leeks (my onion of choice), changed the cooking method slightly(to get softer beans) and now I can't stop making it.

One night I actually ate the whole recipe myself. It is like candy to me. Which is good I guess. It is healthier to eat an entire tray of green beans than a tray of chocolate! Try it, and let me know if you are hooked as well.

Roasted Green Beans with Leeks and Walnuts

Serves 4 (unless you're like me~serves one)

1	tablespoon balsamic vinegar
1	teaspoon honey
1	teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
2	medium cloves garlic, thin sliced
1	pound green beans, stem ends snapped off
1	large leek, cut into 1/2-inch-thick wedges
1	tablespoon olive oil
	Coarse sea salt and ground black pepper
1/3	cup chopped walnuts (toasted)

1. Combine vinegar, honey, thyme, and garlic in small bowl; set aside.

2. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and leeks on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Cover with another sheet of aluminum foil and roast 15 minutes or until soft.

3. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 8 to 10 minutes longer.

4. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve. (Or you can eat them right from the pan, I won't tell if you don't).