Fresh Green Bean Medley Recipe

4.5 4 7
Fresh Green Bean Medley Recipe
Fresh Green Bean Medley Recipe photo by Taste of Home
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Fresh Green Bean Medley Recipe

Read Reviews
4.5 4 7
Publisher Photo
Looking for a way to dress up fresh green beans in a flash? Try the tasty medley of flavors in this easy recipe. If you don't have sherry vinegar for the tangy sauce, try using cider or wine vinegar instead. —Judy Ferril, Shorewood, Minnesota
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 small sweet red pepper, finely chopped
  • 4 green onions, chopped
  • 1/4 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender.
Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through. Yield: 5 servings.
Originally published as Green Bean Medley in Healthy Cooking December/January 2010, p57

Nutritional Facts

3/4 cup: 59 calories, 3g fat (0 saturated fat), 0 cholesterol, 126mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 1 pound fresh green beans, trimmed
  • 1 small sweet red pepper, finely chopped
  • 4 green onions, chopped
  • 1/4 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender.
  2. Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through. Yield: 5 servings.
Originally published as Green Bean Medley in Healthy Cooking December/January 2010, p57

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Martskitchen User ID: 6827181 126259
Reviewed Aug. 21, 2012

"This recipe is a keeper! Rave reviews from my dinner guests. I omitted the vinegar (my husband thinks all vinegars are kryptonite) and added 1/2 teaspoon dried oregano and a scant tablespoon of dried parsley. This was easy to do for guests. I set everything up ahead of time by chopping the veggies into the skillet and measuring the seasonings in a separate prep bowl. Then it was just a quick job at the stove putting it together just before serving."

MY REVIEW
recipehound54 User ID: 4246730 126255
Reviewed Apr. 16, 2011

"This is simple and delicious. It was a nice change over my old stand-by, green beans almandine. Once the red pepper and onion is cut up, this dish is very quick to throw together. I brought it to a potluck that had lamb as a main dish and dinner guests gave it a thumbs up."

MY REVIEW
Aggie2000 User ID: 2785211 101930
Reviewed Aug. 4, 2010

"Very tasty, and pretty easy too. Paired it with turkey Scallopini from healthy Cooking, and it was delicious! A keeper...I love new side dish recipes."

MY REVIEW
cborngrebe User ID: 338556 115691
Reviewed Jul. 14, 2010

"This is delicious! I didn't make any modifications. I also thought it looked great presentation wise. I can't wait to make it for dinner guests or for the holidays."

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