#greenbeanlove

Celebrate the end of summer with this vibrant and delicious green bean salad. Crisp-tender green beans, sweet cherry tomatoes, and tangy feta cheese come together in a delightful medley of flavors and textures. The balsamic vinaigrette adds a perfect touch of acidity to this refreshing salad.

Ingredients: 1 pound fresh green beans, trimmed and cut into bite-sized pieces. 2 cups cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and black pepper to taste.

Instructions: Bring a large pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until they are bright green and crisp-tender. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. In a large salad bowl, combine the blanched green beans, cherry tomatoes, red onion, feta cheese, and fresh basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Season the salad with salt and black pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the End of Summer Green Bean Salad as a refreshing and vibrant side dish for your end-of-summer meals.

Prep Time: 15 minutes

Cook Time: 5 minutes

The nutty almond topping, savory Parmesan cheese, and crispy texture of these crack green beans make them highly addictive. An ideal accompaniment to any meal!

Ingredients: 1 lb fresh green beans, trimmed. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup crushed almonds. Salt and pepper to taste.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss green beans with olive oil, garlic, salt, and pepper. Spread the green beans on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until beans are crisp-tender and slightly caramelized. Remove from the oven and sprinkle with Parmesan cheese and crushed almonds. Toss to combine. Return to the oven for an additional 5 minutes, or until the cheese is melted and the almonds are toasted. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Keto Green Bean Mushroom Saute is a tasty and filling low-carb dish that can be used as a side dish for any meal or as a quick dinner during the week. A tasty and healthy dish is made with garlic cooked in olive oil, fresh green beans, and earthy mushrooms.

Ingredients: 1 lb green beans, trimmed. 8 oz mushrooms, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Put mushrooms slices in the pan and cook for three to four minutes, until they begin to brown. After you add the green beans to the pan, cook for another 5 to 7 minutes, until they are soft but still have some crunch. Add pepper and salt to taste. Grated Parmesan cheese can be added to the sauted green beans and mushrooms before serving if you want to.

Prep Time: 10 minutes

Cook Time: 15 minutes

Savor the crunch and heat of these pickled green beans that are crisp and spicy. They are delicious as a zesty side dish or as a delightful addition to salads and snacks.

Ingredients: 2 lbs fresh green beans, trimmed. 4 cups white vinegar. 1 cup water. 1/2 cup granulated sugar. 1/4 cup kosher salt. 4 cloves garlic, peeled and smashed. 2 teaspoons whole black peppercorns. 2 teaspoons crushed red pepper flakes. 2 teaspoons mustard seeds.

Instructions: Sterilize glass jars by boiling them for 10 minutes or running them through a dishwasher cycle. Blanch the green beans in boiling water for 2 minutes, then transfer to an ice water bath to cool. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Divide garlic, peppercorns, red pepper flakes, and mustard seeds among the sterilized jars. Pack the blanched green beans tightly into the jars, leaving about 1/2 inch of space at the top. Pour the hot vinegar mixture over the beans, covering them completely and leaving 1/4 inch headspace. Tap the jars gently to remove air bubbles, then seal with sterilized lids and bands. Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before enjoying. These pickled green beans will stay crisp and spicy for up to 2 weeks in the refrigerator.