Canned green beans, cheese, french fried onions ... casseroles brings the green and adds in some extra yum. This zesty bean salad is a great summer side dish or potluck favorite, a colorful ...

But for simplicity, versatility, and convenience, it’s hard to beat good old-fashioned canned green beans. They’ve been a weeknight dinner staple for generations of home cooks, whether mixed into ...

Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It is an homage to the jarred pickled beets and green bean salad ...

It’s casserole season and with the holidays around the corner, it’s time to think about classics like green bean casserole ..

We asked experts what they like about the trendy salads—and how to make a really good one.

Green beans make for a healthy and crunchy snack for even the pickiest of eaters! They can be eaten raw for the crunch or can be roasted and sautéed with olive oil for other flavors. Either way, green ...

When using canned green beans, drain them well and pat them dry before using; there’s no need to blanch them. Mushrooms. I love cremini (baby bella) mushrooms in this green bean casserole.

Cobb salad is an obvious example of a composed salad. Each component–lettuce, cubed turkey, crumbled bacon, diced tomatoes, ...

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the ...

Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans, wash them well then top and tail.