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I made Adi's recipe / recipes / green-bean-salad-with-mayonnaise-and-garlic-83284.html.
I changed the quantities a bit and replaced the lemon with vinegar.
- 500 g green beans
- 1 clove of garlic
- 1 dill connection
- 1 egg yolk
- 1 teaspoon mustard
- 2 tablespoons apple cider vinegar
- 150 ml oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Green bean salad with mayonnaise:
The beans are cleaned and boiled whole, in salted water.
When it is penetrated, it is left to drain and cool.
Peel the garlic and grind with salt.
Make mayonnaise by mixing the yolk with the mustard and oil.
At the end, add 2 tablespoons of apple cider vinegar.
Mix the garlic with the mayonnaise and season with salt.
Chilled green beans are cut into 2 cm pieces and mixed with chopped dill.
Add mayonnaise and mix well.
Serve as such or steak garnish.
We prepare the ingredients for the green bean salad with baked peppers
Meanwhile, cook the pepper on a grill over the stove flame, it is done faster by this method.
Sprinkle salt over it and leave it like that for a few minutes, then clean it under running cold water.
Put the cleaned pepper in a sieve to drain.
We prepare mayonnaise for the green bean salad with baked peppers.
Peel a squash, grate it and add a pinch of salt, egg yolk and mustard, then add a little oil and lemon juice and mix to form a mayonnaise.
We stop when we reach the desired consistency and season with salt and pepper.
Finely chop the green beans, peppers and dill and mix.
Add mayonnaise, season with salt if necessary and prepare the salad.
It is very good and cool, you can barely feel the mayonnaise through it, all the ingredients combined so well!
Green bean salad with mayonnaise
Boil the beans in salted water until the pods are soft. We test them with a fork. When the fork enters the pod, it means they are ready. We drain them very well in a sieve.
We prepare a sauce from mayonnaise, Greek yogurt, mustard, garlic passed through the press, salt and pepper to taste.
Pour the sauce over the beans, mix very well. We match the taste of salt and pepper. We can add lemon juice or hot pepper flakes, green onion tails or chives.
Leave the salad in the fridge for at least 2 hours before serving. In fact, the longer the cuckoo stays cold, the more aromatic it is and the better the sauce is bound. May you be the best!
This recipe is recommended by Teo Rogobete.
What you need to know about the recipe: green bean salad with mayonnaise is kept for 3-4 days in the refrigerator, in a hermetically sealed casserole. You can serve it as an appetizer or you can roll it in a tortilla for a delicious sandwich. You can use any type of beans, green or yellow, thin or wide pods, depending on your preferences and tastes.
What do you eat, Alexandra?
Ingredients for 2 servings:
- 500 g of green beans steamed and cut into small pieces
- 1 grated raw carrot
- 1 onion scales
- garlic 2-3 crushed dogs
- a few parsley leaves finely chopped leaves
Vegetable sesame mayonnaise (high in calcium)
- 8 lg sesame grated small
- 50 ml of plain water
- 3 lg extra olive oil
- 3 lg of freshly squeezed lemon juice
- 2 lgt mustard without additives
Avocado vegetable mayonnaise
- 1 very ripe avocado
- 1 lgt freshly squeezed lemon juice
- 1 pinch of salt
- a few leagues of plain water
Vegetable soy milk mayonnaise with herbs (for 4 people)
- 1 glass of soy milk
- 2 tablespoons of vinegar
- 2 glasses of unrefined sunflower oil
- 2 tablespoons mustard
- 1 teaspoon turmeric
- 1 tablespoon capers
- 1 tablespoon tarragon
- 1 tablespoon parsley
- 1 tablespoon basil
- 1 tablespoon chives
- salt to taste
In a bowl put: oil, soy milk and vinegar and mix with a mixer. The composition will harden and become like a thick cream.
Add the rest of the chopped ingredients and use the mixer to grind and mix everything.
Leave to cool for 4-5 hours.
Ultimately you can buy vegetable mayonnaise from the store
Necessary equipment and utensils:
S-blade robot for mayonnaise
1. Boil the beans on steam, cut into small pieces.
2. Grate the carrot on a large grater. Cut the onion into scales, crush the garlic, chop the parsley leaves.
3. If you prepare vegetable mayonnaise:
Mayan version with sesame:
Grind the sesame very finely and then mix it with the rest of the ingredients.
I use the small container from the blender, the one used as a grinder, after I grind the sesame I add the rest of the ingredients for the mayonnaise and let it mix everything very well.
The ingredients can also be mixed with a spoon
Avocado mayonnaise variant:
Pass everything to the S blade
4. Mix the chopped vegetables with mayonnaise. Salt and pepper to taste.
Yellow bean salad with mayonnaise
We clean the bean pods and wash them. Put water and a pinch of salt in a pot and when it starts to boil, put the pods. After they have boiled, drain the water and put them in a strainer to drain and let them cool. When they cool, cut them into small pieces, add the crushed garlic and salt to taste.
Mayonnaise: Put the egg and a pinch of salt in the blender jar. Mix for a few seconds and start adding the oil, slowly. At the end we add lemon juice to taste.
Mix the bean pods with mayonnaise, add the chopped dill, ground pepper and salt if needed.
Beef salad-without meat
The roots are peeled, washed and boiled. Peas (if raw) are put
Salad with white radish and telemea
Wash, clean and cut strips of white radish with an economic knife (peeler) Add
Green bean salad with mayonnaise and garlic
A light, quick salad with vegetables and mayonnaise is the perfect choice when you don't know what to cook or don't want to spend a lot of time in the kitchen. You can use any kind of vegetable that you can combine with a sauce of mayonnaise, garlic and sour cream, from green beans and sourdough to cauliflower, celery or pumpkin.
Today we offer you an easy and quick recipe for green bean salad. If you use canned or jar beans, the salad is ready in 10 minutes, because you will skip the step that you have to boil. For a natural, homemade mayonnaise, as per the book, find the recipe HERE.
- 500 g green or yellow beans
- 5-6 tablespoons mayonnaise
- 2 cloves of garlic
- 2 tablespoons sour cream
- 1 teaspoon mustard
- 1 tablespoon lemon juice
- dill for decoration
Boil the green beans in water with a little salt until it becomes al dente, but not soft. The cooking time depends on how "old" the beans are. If you use beans already in a jar or can, already boiled, skip this step and you will only rinse it with a stream of cold water.
In a bowl, combine mayonnaise, sour cream, crushed garlic, mustard, lemon juice and salt and pepper to taste. This will be the salad dressing. Pour the sauce over the beans and mix well. It may not be necessary at all, depending on how creamy you want the salad to be.
Mix well and add more with the rest of the sauce, if needed. Taste and add salt, pepper or lemon to taste. Garnish with dill or any other greens you like and leave the salad in the fridge for at least half an hour before serving.
You have to see it too.
Green bean salad with mayonnaise
500g green beans, 1 egg yolk, 3-4 pickles or donuts, lemon juice, 350 grams of pastrami, garlic cloves as desired, a tablespoon of mustard, a celery, a carrot, oil, salt, pepper.
Difficulty: low | Time: 35 min
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Bean salad pods with mayonnaise and garlic
- 1 kg of fatty bean pods
- 1 bunch of green dill
- 3-4 cloves of garlic
- salt and pepper
- For mayonnaise:
- 1 egg yolk
- 1 teaspoon mustard
- 300 ml oil
- 1 tablespoon mineral water
- salt and lemon juice to taste
METHOD OF PREPARATION
First put a pot of boiling water, and when it reaches boiling point, add 1/2 teaspoon of salt.
We clean the bean pods from the ends, wash them well in cold water and break them in half. We add them to the boiling water and leave them only until they penetrate easily. In about 8-10 minutes the bean pods are already penetrated. But it also depends on the type of beans.
Put the boiled bean pods in a sieve and let them drain.
Meanwhile, we make mayonnaise.
In a bowl, mix the egg yolk with the mustard, a clove of grated garlic and a pinch of salt.
We start to drip the oil and mix the ingredients vigorously until we get the desired consistency.
Towards the end, add lemon juice, to taste, 1-2 grated garlic cloves and mineral water.
Adding mineral water also reduces the taste of the oil, but also gives creaminess to the mayonnaise.
When the bean pods are cooled, chop them finely. Chop the green dill, washed beforehand.
Mix all the ingredients in a salad bowl and let the salad cool for at least 30 minutes before serving.
It is very tasty cold, from the fridge.
See below and Bean Salad Recipe with Mayonnaise and Garlic, in pictures:
We do not boil the bean pods too much, it must remain al dente! After mixing the ingredients, we can add garlic, grated, or pressed to taste.