200480 jeanne green beans corn salad Recipes

green beans, trimmed and cut into 2 inch pieces, extra virgin olive oil, red wine vinegar, shallot, minced, garlic clove, minced, fresh thyme, ears sweet white corn, tomatoes, cut in half, salt, pepper

green beans, canned corn niblets, frozen peas (cooked only until firm-tender and cooled), green bell pepper, chopped, red onion, sliced, sugar, white vinegar, vegetable oil, salt, pepper, garlic powder (optional)

green beans, red onion, feta cheese, balsamic vinegar, salt, pepper, dried dill

green beans, dijon mustard, red wine vinegar, extra-virgin olive oil, kosher salt and freshly ground pepper, chopped tarragon, snipped chives, chopped thyme leaves, tomatoes, halved

fresh green beans or 2 (16 oz) cans french style green beans, drained, salad oil, white vinegar, instant minced onion, salt, garlic, minced, pepper, dry breadcrumbs, grated parmesan cheese, butter or 1 tbsp margarine, melted

butter, yellow onion, coarsely chopped, sofrito sauce, tomato sauce, frozen french-cut green beans, corned beef

frozen french-cut green beans, frozen corn, thawed, cream of celery soup, chopped onion, sour cream, cheddar cheese, shredded, french-fried onions, salt, pepper

cut green beans, sweet white corn, sour cream (size depends on you!), cream of celery soup, crushed butter flavored cracker, salt and pepper

frozen cut green beans, thawed, frozen corn, thawed, butter, canola oil, dried thyme, salt, pepper

fresh green beans, cheese garlic salad dressing mix, athenos traditional crumbled feta cheese, chopped red onion, chopped fresh dill

fresh green beans, green onion, sliced, garlic cloves, chopped, balsamic vinegar, olive oil, dried figs, chopped, almonds, toasted, fresh ground pepper, salt

green beans, corn, cream of mushroom soup, corn beef hash, salt and pepper, onion salt (optional) or dried onion (optional)

green beans, trimmed, unsalted butter , cut into pieces, pine nuts, roughly chopped, garlic cloves, thinly sliced, balsamic vinegar, low sodium vegetable broth or 3 tbsp white wine or 3 tbsp water, firm tofu, cut in four 1/2-inch slices, fresh thyme

white wine vinegar, sugar, vegetable oil, salt, pepper, red bell pepper, chopped, frozen white corn, thawed, frozen french-cut green beans, thawed, frozen small baby green peas, thawed

poblano chile, diagonally sliced green beans (about 1/2 lb), fresh corn kernels (about 2 ears ), chopped spinach, tomatoes, halved, cumin-lime vinaigrette, sliced green onions, chopped fresh cilantro, freshly ground black pepper (optional)

layer 1: 2 cans french style green beans, drained, layer 2: 1 can white corn, drained, layer 3: mix together and spread over vegetables), grated sharp cheddar cheese, chopped onion (optional), carton (16 oz) sour cream, sliced water chestnuts, drained, cream of celery soup, layer 4: combine 1 stick melted butter and 1 stack ritz crackers, crushed. bake at 400 in a 9x13 pan for 40 minutes.

reduced-fat condensed cream of celery soup, undiluted, reduced-fat sour cream, shredded reduced-fat cheddar cheese, chopped onion, frozen french-style green beans, thawed, frozen corn, thawed, crushed reduced-fat cheese crackers, refrigerated butter-flavored spray

red potatoes, fresh green beans, trimmed, red wine vinegar, green onions, sliced, chopped fresh tarragon, dijon mustard, olive oil, salt, pepper