Mixed bean & grape tomato salad recipe

 

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Mixed bean & grape tomato salad  recipe. Enjoy quick and easy cooking recipes and learn how to make Mixed bean & grape tomato salad .

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 x 600g pkts frozen broad beans
800g green beans, topped
80ml (1/3 cup) fresh lemon juice
2 tsp Dijon mustard
1/2 tsp caster sugar
1 x 350g ctn marinated feta, drained,
oil reserved
Salt & freshly ground black pepper
2 x 200g punnets red grape
tomatoes, halved

Method

1.Cook broad beans and green beans in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Remove the skins from the broad beans.
2.Place the lemon juice, mustard, sugar and 60ml (1/4 cup) of the reserved feta oil in a small bowl. Use a fork to whisk until combined. Season with salt and pepper.
3.Combine the bean mixture, feta and tomato in a large serving bowl. Drizzle with dressing and gently toss until well combined. Serve immediately.

Source
Good Taste - November 2005, Page 47
Recipe by Michelle Southan

Similar Side Dish Recipes:

Lemon beans with baby carrots & wilted rocket
Honeyed pumpkin wedges
Grilled asparagus with lime dressing
Potato, bacon & herb salad recipe
Easy Black Beans and Rice
Roasted New Potatoes  

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Lemon beans with baby carrots & wilted rocket recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Lemon beans with baby carrots & wilted rocket recipe. Enjoy quick and easy cooking recipes and learn how to make Lemon beans with baby carrots & wilted rocket.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 12)

1kg green beans, topped
2 bunches baby (Dutch) carrots, trimmed, peeled
50g butter
2 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
1 x 80g pkt baby rocket leaves
Salt & freshly ground black pepper

Method

1.Cook the beans in a large frying pan of boiling water for 3-4 minutes or until bright green and tender crisp. Use a slotted spoon to transfer the beans to a colander and refresh under cold running water.

2.Add the carrots to the boiling water and cook for 3-4 minutes or until just tender. Drain well.

3.Melt the butter in the same pan over medium heat. Add the beans, carrots, lemon rind and lemon juice and cook, stirring, for 2-3 minutes or until heated through. Add the rocket and season with salt and pepper. Cook, stirring, for 1-2 minutes or until rocket wilts. Transfer to a serving bowl and serve immediately.

Notes
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 just before serving the main.

Source
Good Taste - December 2005, Page 98
Recipe by Michelle Southan 

Similar Side Dish Recipes:

Honeyed pumpkin wedges
Grilled asparagus with lime dressing
Potato, bacon & herb salad recipe
Easy Black Beans and Rice
Roasted New Potatoes
Garlic Bread 

Save & Share Lemon beans with baby carrots & wilted rocket recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Easy Black Beans and Rice Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Easy Black Beans and Rice recipe. Enjoy quick and easy cooking recipes and learn how to make Easy Black Beans and Rice.

Black beans and rice is such a classic combination, especially in Caribbean or Southern cooking. There are probably dozens of ways to make it; this one is an easy recipe that cooks up quick and tastes great.

Ingredients

1 cup uncooked white rice
1 Tbsp olive oil
1 small onion, chopped
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
3 cloves minced garlic
2 16-ounce cans of black beans, rinsed and drained
2 Tbsp white vinegar
A few dashes of Tabasco or 1/4 teaspoon cayenne powder
1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
Salt and pepper to taste
Optional Lime wedges and cilantro for garnish

Method

1 Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.

2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

3 Stir in rice and oregano. Add salt and pepper to taste.

Serves 6.

Similar Side Dish Recipes:

Roasted New Potatoes
Garlic Bread
Cheat's roast vegetables
Sauteed garlic broad beans & bacon with coriander
Braised Capsicum with Garlic & Oregano
A side of Mash 

Save & Share Easy Black Beans and Rice Recipe

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Sauteed garlic broad beans & bacon with coriander recipe

Side Dishes: (the home of delicious side dish and salad collection recipes) invites you to try Sauteed garlic broad beans & bacon with coriander recipe. Enjoy quick and easy cooking recipes and learn how to make Sauteed garlic broad beans & bacon with coriander.

It's only a simple side, but the bold flavours in this Portuguese dish earn it a prominent position on your buffet table.

Preparation Time 25 minutes
Cooking Time 10 minutes

Ingredients (serves 10)

2 x 500g pkts frozen broad beans
6 bacon rashers, rind removed, coarsely chopped
2 garlic cloves, crushed
1/3 cup chopped fresh coriander

Method

1. Place the broad beans in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until thawed. Drain. Peel and discard the skins.

2. Heat a large non-stick frying pan over high heat. Add the bacon and garlic and cook, stirring occasionally, for 5 minutes or until the bacon is crisp and golden.

3. Add the broad beans and cook, stirring, for 3-4 minutes or until the beans are heated through. Stir in the coriander. Spoon the bean mixture into a serving bowl. Serve immediately.

Notes
Time plan tip: You can prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2, 10 minutes before serving.

Source
Good Taste - August 2007, Page 97
Recipe by Michelle Southan

Similar Side Dish Recipes:

Braised Capsicum with Garlic & Oregano
A side of Mash
Chinese Broccoli with Oyster Sauce
Roasted hasselback potatoes
Balsamic-glazed Carrots    

Save & Share Sauteed garlic broad beans & bacon with coriander recipe

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