Wax Bean
The recipe Wax Bean can be made in approximately 40 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 307 calories, 4g of protein, and 27g of fat per serving. This recipe serves 6. For $1.99 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a side dish. 7 people have made this recipe and would make it again. Head to the store and pick up basil leaves, spinach leaves, shallot, and a few other things to make it today. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is tremendous. Similar recipes are Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook, Miso Wax Bean Salad, and Yellow Wax Bean and Radish Salad with Cannellinis.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup packed basil leaves
4 cups cherry tomatoes, rinsed and halved
1/4 cup olive oil
Olive oil
1/4 cup fresh lemon juice or orange juice
1/4 cup pine nut
1/2 teaspoon salt, optional
1 tablespoon diced shallot, optional
1/4 cup packed spinach leaves
1 1/2 pounds wax beans, rinsed and trimmed
Equipment:
wooden spoon
frying pan
bowl
food processor
blender
Cooking instruction summary:
For the spinach-basil pesto dressing: Place the basil, spinach, oil and lemon juice in a food processor or blender, then puree until smooth. Add the pine nuts and a salt, if using, and blend again until the mixture has the consistency of a dressing. Add more oil or lemon juice as needed for your desired consistency. Set aside. For the wax bean salad: Cut the beans into pasta-size pieces, about 1 1/2 inches long. Add 1 tablespoon of oil to a large skillet or saute pan and place over medium-high heat. Carefully add the wax beans to the hot skillet in batches, being careful not to overcrowd the skillet. Cook the beans until they've softened a little bit and charred where they've touched the pan, 3 to 5 minutes. Toss the beans with a wooden spoon and cook for another 3 to 5 minutes. Place the cooked beans in a large serving bowl. Continue cooking, adding more oil as needed, until all the beans have been sauteed. Add half the pesto dressing, the cherry tomatoes and the shallot if using to the serving bowl and toss with the warm wax beans until combined. Add more pesto to taste and save the remainder of the dressing to serve on the side. Cover and refrigerate the salad and dressing for up to 2 days.
Step by step:
For the wax bean salad
1. Cut the beans into pasta-size pieces, about 1 1/2 inches long.
2. Add 1 tablespoon of oil to a large skillet or saute pan and place over medium-high heat. Carefully add the wax beans to the hot skillet in batches, being careful not to overcrowd the skillet. Cook the beans until they've softened a little bit and charred where they've touched the pan, 3 to 5 minutes. Toss the beans with a wooden spoon and cook for another 3 to 5 minutes.
3. Place the cooked beans in a large serving bowl. Continue cooking, adding more oil as needed, until all the beans have been sauteed.
4. Add half the pesto dressing, the cherry tomatoes and the shallot if using to the serving bowl and toss with the warm wax beans until combined.
5. Add more pesto to taste and save the remainder of the dressing to serve on the side. Cover and refrigerate the salad and dressing for up to 2 days.
For the spinach-basil pesto dressing
1. Place the basil, spinach, oil and lemon juice in a food processor or blender, then puree until smooth.
2. Add the pine nuts and a salt, if using, and blend again until the mixture has the consistency of a dressing.
3. Add more oil or lemon juice as needed for your desired consistency. Set aside.
Nutrition Information:
covered percent of daily need
