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 ...

Fresh vegetables can be a delight. 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 ...

Marinated Green Bean Salad 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 ...

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.

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

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 ...

One of the things we tend to overbuy are canned ... Bean Stew, or even salads like Sun Dried Tomato Cannellini Bean Salad. The options are endless and I'm betting you'll never be bored of beans ...

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.

It’s casserole season and with the holidays around the corner, it’s time to think about classics like green bean ... the beans, but this can be simplified by either using canned or frozen ...