Skip to main content
Epicurious

QUICK COLD BEET AND STRING BEAN SALAD

This simple and quick side dish was handed down from my Aunt. I have made variations. It can be served with just about any other main dish. It is quick and easy and can be served as soon as it is prepared or preferably cold. You can add any combination of mushrooms, peppers, capers or any other vegetable if you wish.

Recipe information

  • Yield

    Serves approximately 8 people

Ingredients

2 cans french style or sliced green beans, drained
2 cans sliced red beets, drained
1-2 cloves chopped garlic
1 large Vidaliia or Bermuda onion , sliced in rounds and separated
1 teaspoon Italian seasoning (or) a combination of crushed dried parsley, sweet basil and oregano (equal parts)
1/2 teaspoon Adobo seasoning (or) salt and pepper to taste
3/4 cup italian dressing (or) a combination of red wine vinegar and olive oil or oil of your choice(1/4 cup vinegar, 1/2 cup oil)

Preparation

  1. Open cans of beets and string beans and discard the water from each Slice the onion into circles and separate each circle into smaller ones Crush and chop garlic Add spices and dressing

    Add to large serving bowl and mix everything together. let sit at least 1/2 hour before serving.

    Serve right away or preferably Keep in refrigerator till cold.

    Serves up to 8 people

    This very quick side dish is easy to make and can be served right away or better at least 1 hour refrigerated to blend the taste of the spices and dressing...Before serving, mix well from bottom of bowl to blend spices and dressings. You can sit the bowl into a larger ice-filled bowl when seving outdoors.

TagsAmericanBean and LegumeVegetableOnionRoot VegetableSideNo-CookQuick & Easy
Read More
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.