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Kate Langenburg/A&E Groove

Yummy little veggies. Photo by Kate Langenburg.

Yummy little veggies. Photo by Kate Langenburg.

As of late, I have been getting into making a lot of cold mediterranean salads. I must admit, I like the feta cheese! But every time I open a new container of feta cheese, there lurks another wonderful recipe on the back of the lid.

Last week, I decided to make a special kind of green bean salad from the back of one of my feta cheese lids, so I went down to the local farmer’s market and picked up a few pounds of the┬álocally grown veggie.

After reading a little bit about how I was going to make this salad, I got to work. I recommed using the basil and tomato flavored feta cheese for this one. Here’s my recipe for green beans and feta cheese with dill:

Ingredients:

  • 2 pounds fresh green beans
  • 1/2 cup italian dressing
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh dill

Step 1: Cook beans in water seven minutes or until tender and crisp. Drain. Rinse with cold water

Step 2: Toss beans with dressing, cheese, onions, and dill in a large bowl.

Step 3: Refrigerate for several hours until chilled. (You can serve this immediately, but I don’t think it tastes as good as it does when you let it sit in the fridge for a while.)

After making this great concoction, I fed it to my room mate, family members, and I ate a whole bunch, too. This recipe is easy, and a must have for anyone who likes dolled up green beans.

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Enjoy this great summer salad!

Enjoy this great summer salad!

Kate Langenburg/A&E Groove

This new recipe I just found on the Hungry Girl website. It’s a healthier form of a three bean salad because it uses less oil in the dressing and a few less beans.

The best thing about the dressing is that it is made mostly from fresh squeezed orange juice! When you dig into this summer salad, you’ll absolutely love the citrus flavor on your beans and veggies.

Please go and rock this at your next summer bash. It will put smiles on the faces of many! (I recommend using basil in this…especially fresh picked. It makes it taste fresher.)

Ingredients for salad:

  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 2 cups fresh green beans, trimmed and cut into 1 inch segments
  • 2 cups bite-sized broccoli florets
  • 1 red or yellow pepper, sliced into 1 inch segments
  • 1 small red onion, thinly sliced
  • 3 tbsp chopped parsley (or basil works well)

Ingredients for dressing:

  • 2 oranges
  • 1/4 cup seasoned rice vinegar
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • salt and pepper to taste

Step 1: Bring large pot of lightly salted water to a boil. While you wait for that water to boil, fill a large bowl with cold water and ice, then set aside.

Step 2: Add green beans and broccoli to the boiling water, and cook for 5 minutes until tender. Drain water from the pot and then transfer the vegetables to the ice water quickly!

Step 3: To make the dressing, squeeze the juice from the oranges into a medium bowl. Remove any seeds. Add all the other ingredients and mix well. Set aside.

Step 4: Drain ice and water from the large bowl. Add kidney beans, garbanzo beans, bell pepper, onion, and parsley (or basil) to the veggies. Coat with the dressing and coat well.

You should let the bean salad marinate in the fridge for at least an hour before you eat it. It’s so much tastier and crisper when it’s cold.

Good news—the recipe makes 10 servings with each one having only 125 calories each!

You will enjoy stuffing your face with this for sure.

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