String-Bean and Pickled-Chard Salad Recipe

Name: String-Bean and Pickled-Chard Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. butter; 1 large onion; 2 medium carrots; 2 jalapeno peppers; 2 c. distilled white vinegar; 2 tbsp. butter; 4 green onions; 3 c. green and waxed beans; 2 c. ruby Swiss chard stems; 1 c. carrots; 1/4 tsp. ground black pepper; 1/4 tsp. salt; Ruby Swiss chard leaves (optional)

Servings: persons

1 tbsp. butter
1 large onion
2 medium carrots
2 jalapeno peppers
2 c. distilled white vinegar
2 tbsp. butter
4 green onions
3 c. green and waxed beans
2 c. ruby Swiss chard stems
1 c. carrots
1/4 tsp. ground black pepper
1/4 tsp. salt
Ruby Swiss chard leaves (optional)

1
Prepare Pickling Stock: In a 2-quart saucepan, melt butter over medium heat.
2
Add onion, carrots, and jalapeno peppers; cook until vegetables soften -- about 5 minutes.
3
Add vinegar.
4
Increase heat to high and boil 15 minutes.
5
Remove from heat and strain mixture; discard vegetables.
6
Make Bean-Chard Salad: In 4-quart saucepan, melt butter over medium heat.
7
Add onions and cook 1 minute.
8
Stir in green and waxed beans, chard, carrots, pepper, and salt; cook 2 minutes more.
9
Add pickling stock and, stirring, bring to a boil.
10
Remove from heat, transfer to large bowl, and refrigerate.
11
Just before serving, line chard leaves along edge of serving platter, if desired.
12
Transfer Bean-Chard Salad to platter.
13
Garnish with thinly sliced chard leaves, if desired.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp. butter, 1 large onion, 2 medium carrots, 2 jalapeno peppers, and more.

Yes, String-Bean and Pickled-Chard Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

String-Bean and Pickled-Chard Salad

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