Type what you have

Ingredients

• ✓ green bean
• water
• potato
• green onion
• carrot
• butter
• salt
• black pepper
• green pea
• half-and-half
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ green bean
• red onion
• salad dressing

Instructions

1. 1 Place beans in a serving dish. Toss with onion and salad dressing. Cover the dish with plastic wrap and chill in the refrigerator for 1 hour.

By Dale

Ingredients

• ✓ green bean
• red onion
• stuffed green olive
• lettuce
• bacon bit

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ green bean
• coconut milk
• vegetable oil
• chicken breast
• onion
• coconut butter
• almond butter

Instructions

1. 1 Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
2. 2 Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
4. 4 Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

By Bethany Webber

Ingredients

• ✓ green bean
• water
• ham
• potato
• onion
• cream
• salt
• black pepper

Instructions

1. 1 Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

By mindis

Ingredients

• ✓ green bean
• olive oil
• garlic
• kalamata olive
• tomato
• red wine vinegar
• oregano
• salt
• black pepper
• feta
• oregano

Instructions

1. 1 Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
2. 2 Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
3. 3 Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.

By Lynne23235

Ingredients

• ✓ green bean
• pea
• shoepeg corn
• onion
• celery
• salt
• black pepper
• white sugar
• cooking oil
• red wine vinegar

Instructions

1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Ingredients

• ✓ green bean
• ground beef
• pinto bean
• minestrone soup
• corn
• tomato
• tomato
• green chile

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Ingredients

• ✓ green bean
• red potato
• olive oil cooking spray
• red onion
• garlic
• balsamic vinaigrette dressing
• roasted red pepper
• basil
• goat cheese

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
2. 2 Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

By Linda T

Ingredients

• ✓ green bean
• red kidney bean
• chickpea
• sweet onion
• garlic
• sugar
• italian seasoning
• rice wine vinegar
• balsamic vinegar
• olive oil
• salt

Instructions

1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

Ingredients

• ✓ green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sweet chile sauce
• sesame seed

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ green bean
• kidney bean
• wax bean
• corn kernel
• sweet pea
• celery
• onion
• cucumber
• green bell pepper
• white vinegar
• sugar
• vegetable oil
• salt

Instructions

1. 1 Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2. 2 Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
3. 3 Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

By ChristinaAB

Ingredients

• ✓ green bean
• broccoli
• cauliflower
• mushroom
• cherry tomato
• black olive
• red wine vinegar
• salt
• black pepper
• monosodium glutamate
• garlic salt
• dill weed
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Ingredients

• ✓ green bean
• onion
• celery
• kidney bean
• chickpea
• olive oil
• white wine vinegar
• white sugar
• salt
• celery seed
• black pepper

Instructions

1. 1 Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

By Kara

Ingredients

• ✓ green bean
• chicken breast
• zucchini
• celery
• yellow squash
• sweet onion
• basil
• celery salt
• salt
• black pepper
• chicken broth

Instructions

1. 1 Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
2. 2 Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

By Doc Eggs

Ingredients

• ✓ green bean
• sugar
• white wine vinegar
• vegetable oil
• onion
• green bell pepper
• celery
• lima bean
• kidney bean
• pinto bean
• pimento

Instructions

1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White

Ingredients

• ✓ green bean
• kidney bean
• wax bean
• chickpea
• corn
• mushroom
• onion
• green bell pepper
• cider vinegar
• white sugar
• vegetable oil
• black pepper
• salt
• basil
• oregano
• white sugar

Instructions

1. 1 Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
2. 2 Chill in refrigerator for 8 hours or overnight.
3. 3 Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

By appagey

Ingredients

• ✓ green bean
• romano bean
• garlic
• olive oil
• mint
• salt
• black pepper
• white wine vinegar
• mint leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
2. 2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
3. 3 Pour vinegar and half of olive oil mixture over beans and toss well.
4. 4 Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
5. 5 Remove beans from refrigerator, top with fresh mint and serve.

By John Mitzewich

Ingredients

• ✓ green bean
• olive oil
• onion
• carrot
• celery
• garlic
• cabbage
• salt
• vegetable stock
• tomato
• basil
• garlic
• oregano
• tomato
• dill
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
2. 2 Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Remove the lid and stir in dill and parsley. Serve hot.

By sashman

Ingredients

• ✓ green bean
• wax bean
• kidney bean
• onion
• white sugar
• white vinegar
• vegetable oil
• salt
• black pepper
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Chill in refrigerator for at least 12 hours.
3. 3 Enjoy!

By JJOHN32

Ingredients

• ✓ green bean
• potato
• water
• salt
• black pepper
• bacon
• all-purpose flour
• apple cider vinegar
• white sugar

Instructions

1. 1 Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

By Cookiemonster

Ingredients

• ✓ green bean
• white sugar
• white vinegar
• canola oil
• black pepper
• kidney bean
• wax bean
• green bell pepper
• green onion

Instructions

1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Ingredients

• ✓ green bean
• lima bean
• red bean
• red bell pepper
• onion
• canola oil
• apple cider vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

Ingredients

• ✓ green bean
• onion
• garlic
• rice wine vinegar
• apple cider vinegar
• canola oil
• sugar
• salt
• black pepper
• hot sauce
• worcestershire sauce
• feta cheese

Instructions

1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Ingredients

• ✓ green bean
• red potato
• potato
• wax bean
• mayonnaise
• dijon mustard
• celery
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
2. 2 In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

By CHEF17411

Ingredients

• ✓ green bean
• ground beef
• tomato juice
• potato
• carrot
• onion
• corn
• ground ginger
• salt
• black pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
3. 3 Drain off grease and pour in tomato juice.
4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Ingredients

• ✓ green bean
• crookneck yellow squash
• extra-virgin olive oil
• paprika
• red pepper flakes
• salt
• black pepper
• chickpea pasta shells
• kalamata olive
• sun-dried tomato
• oregano
• sherry vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

By LauraF

Ingredients

• ✓ green bean
• yellow wax bean
• red kidney bean
• onion
• celery
• green bell pepper
• pimento pepper
• vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
3. 3 Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes.
4. 4 Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

By ccormia

Ingredients

• ✓ green bean
• pea
• corn
• pimento
• onion
• celery
• green bell pepper
• vegetable oil
• white vinegar
• sugar
• salt
• water

Instructions

1. 1 Combine green beans, peas, corn, pimentos, onion, celery, and bell pepper in a large bowl.
2. 2 In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables and stir to coat. Cover and refrigerate for 4 hours or overnight.

By Patsy

Ingredients

• ✓ green bean
• sugar
• vinegar
• vegetable oil
• celery
• green bell pepper
• red onion
• pimento pepper
• yellow wax bean
• lima bean
• kidney bean

Instructions

1. 1 In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.

By Kathleen White