Creamy Summer Salad (with Crispy BBQ Chickpeas)

What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plan…

Creamy Summer Salad (with Crispy BBQ Chickpeas)

What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper.

Creamy Summer Salad (with Crispy BBQ Chickpeas) from Minimalist Baker →

Classic Three Bean Salad

Just a few simple ingredients come together in this Classic Three Bean Salad to make an easy summer side dish, perfect for BBQs and potlucks!

The post Classic Three Bean Salad appeared first on Budget Bytes.

A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.

Overhead view of a bowl full of three bean salad

What Beans Go In Three Bean Salad

My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.

Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.

What is the Dressing Like?

The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.

What to Serve with Three Bean Salad

The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.

How Long Does it Last?

Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).

Classic three bean salad on a plate with chicken and potato salad
Overhead view of a bowl of three bean salad

Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
Total Cost $2.79 recipe / $0.56 serving
Prep Time 15 minutes
Marinate 30 minutes
Total Time 45 minutes
Servings 5 1 cup each
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can kidney beans $0.50
  • 1 15oz. can cannellini beans $0.55
  • 1.5 cups frozen green beans (thawed) $0.44
  • 1/4 cup chopped parsley $0.17
  • 1/4 cup finely diced red onion $0.05
  • 1/4 cup apple cider vinegar $0.24
  • 1/4 cup olive oil $0.64
  • 2 Tbsp sugar $0.12
  • 1 tsp salt $0.03
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 tsp Dijon mustard $0.03

Instructions

  • Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
  • Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
  • In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
  • Pour the dressing over the beans, onion, and parsley, then stir to combine.
  • Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Sodium: 666mg | Fiber: 12g
close up of three bean salad in the bowl

How to Make Three Bean Salad – Step by Step Photos

Three types of beans in a bowl

Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.

red onion slices soaking in a bowl of water

Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.

dressing for three bean salad in a bowl

Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.

dressing being poured over salad ingredients in the bowl

Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Finished three bean salad in the bowl with a spoon

Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

close up of three bean salad on a plate with bbq chicken and potato salad

The post Classic Three Bean Salad appeared first on Budget Bytes.

Three Bean Salad (Better Than Grandma’s!)

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s? The anatomy of a bean salad! Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks, because it doesn’t require refrigeration! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks.

Bean Salad

OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s?

The anatomy of a bean salad!

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks, because it doesn’t require refrigeration! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this source). Either way: Alex and I have been enjoying it for our entire lives.

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

Bean salad recipe

How to make this three bean salad recipe

Our spin on Grandma’s three bean salad is just as easy to make as the 1950’s style classic. That means the main steps are “dump and stir:” open the bean cans and stir everything together! At the same time, we wanted to freshen up the classic by cutting back on the sugar and adding a little freshness. Here are the elements we added to this three bean salad to make a modern spin:

  • Kidney beans and pinto beans: Why no chickpeas? They can have a tough texture and don’t soak up the marinade as quickly. We prefer pinto beans in a bean salad.
  • Green and yellow beans: Use just green beans for a classic three bean salad. But we like the color contrast of adding yellow wax beans to the mix.
  • White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple! It’s optional but makes a nice visual statement.
  • Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
  • White vinegar and olive oil: The salad where it’s appropriate to use white vinegar instead of white wine vinegar? Bean salad. (And German cucumber salad, of course.) It adds just the right astringent punch, balanced by the salt and sugar.
  • Dill and garlic powder: These spices aren’t standard, but they amp the flavors just enough.
Three bean salad

Eat immediately, or marinate at least 1 hour

You can eat your bean salad recipe right away and it’s very tasty. Or pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

Tip: how to slice the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape. Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy.

  • How to do it? It’s easiest to explain by showing you. Go to minute 1:40 of this How to Cut an Onion video!
  • The basic explanation? Cut slices from the tip to the root (instead of through the middle).

Storage info

How long does homemade bean salad last? Store it refrigerated for 3 to 5 days. Like a pickle, the flavor intensifies over time! It’s great for lunches throughout the week. Beans don’t last indefinitely refrigerated, so make sure not to leave it longer than the storage recommendation.

Three bean salad recipe

When to serve bean salad (really anytime!)

Last but not least: how to serve bean salad! We’re huge fans of this easy salad and we think it works anytime: picnics, potlucks, and meals any time of the year. It’s a great protein-packed vegan side dish, and it helps to make any vegetarian or plant-based meal more filling. It also is great for summer grilled meals. Here are a few other salads you could pair with it for a stellar summer salad spread:

This bean salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Bean Salad

Classic Bean Salad (Better Than Grandma’s!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegan

Description

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s easy to throw together for picnics and potlucks. 


Ingredients

  • 15-ounce can kidney beans
  • 15-ounce can white beans or pinto beans
  • 15-ounce can green beans
  • 15-ounce can wax beans (or another 15-ounce can green beans)
  • 1/2 medium white onion
  • 1/4 medium red onion (optional)
  • 2 tablespoons chopped curly parsley (or Italian parsley)
  • 1/2 cup white vinegar*
  • 1/4 cup olive oil
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Drain and rinse the beans. 
  2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
  3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

Notes

*Use standard white vinegar, not white wine vinegar! 

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Bean salad, bean salad recipe, three bean salad, three bean salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Are you ready for this? Because I wasn’t quite ready for how easy and delicious this meal was. When I sat down to eat my first bowl of these Pesto Chicken and Vegetables I was like, “Oh yes, I’m going to make this every single week.” It’s the perfect light, flavorful, and fast recipe for meal prep. And it’s just SO SIMPLE.

Pesto chicken and vegetables in a skillet

Vegetable Options

I used a summery mix of yellow squash, zucchini, red bell pepper, green beans, and red onion for this quick sauté, but there are a lot of options when it comes to the vegetables. Here are some other vegetables you could add:

  • Broccoli
  • Carrots
  • Grape tomatoes
  • Mushrooms
  • Fresh corn
  • Asparagus
  • Spinach

The key thing to keep in mind when using different vegetables is when to add them to the skillet. For this recipe you don’t want to fully cook the vegetables. They should be just tender-crisp. So, keeping that in mind, add sturdy vegetables first and tender vegetables later to make sure they don’t get overcooked.

Can I Substitute the Chicken?

Yes, there are options for that, too! I think shrimp would be absolutely awesome in this recipe, as would tofu. If using tofu, I would do a cornstarch coating and fry it separately (see the technique used in this recipe) before tossing it together with the vegetables and pesto at the end.

How to Serve Pesto Chicken and Vegetables

I ate this dish as-is, just a bowl of flavorful chicken and vegetables. But there are more options! You could eat this over a bowl of rice, stir in some cooked orzo or quinoa, or even add them to a bed of greens. Honestly, I would probably even add them to a flat bread and top with mozzarella as a sort of vegetable pizza!

How Long Does it Stay Good?

I got about four days out of my pesto chicken and vegetables, but this can vary depending on the conditions in your refrigerator, freshness of the ingredients, and how long you cook the vegetables. As I mentioned above, you want to barely cook the vegetables for this recipe. Just make them tender-crisp so they don’t get too wilted. Not only does this give them great texture and a fresh, bright flavor, but they last a little longer in the fridge, too.

side view of a bowl full of pesto chicken and vegetables
Easy pesto chicken and vegetables in a skillet with a spatula

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Total Cost $11.07 recipe / $2.72 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 369.33kcal
Author Beth – Budget Bytes

Ingredients

  • 1 red bell pepper $1.50
  • 1 zucchini $0.60
  • 1 yellow squash $0.50
  • 1/2 red onion $0.19
  • 1.3 lbs. boneless, skinless chicken breast $6.67
  • 2 Tbsp cooking oil $0.08
  • 1 cup frozen green beans $0.67
  • 1/3 cup pesto* $0.73
  • 1/8 tsp salt* $0.01
  • 1/8 tsp freshly cracked pepper* $0.01
  • 1 Tbsp grated Parmesan* $0.11

Instructions

  • Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  • Cube the chicken breasts into ½-inch pieces.
  • Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
  • Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  • Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  • Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  • Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

Notes

*You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste. 

Nutrition

Serving: 1.5cups | Calories: 369.33kcal | Carbohydrates: 11.68g | Protein: 36.8g | Fat: 19.2g | Sodium: 423.15mg | Fiber: 3.43g
Pesto chicken and vegetables in glass meal prep containers lined up side by side

How to Make Pesto Chicken and Vegetables – Step by Step Photos

Chopped vegetables on a cutting board

Chop the vegetables first so they’re ready to go. Chop one red bell pepper, one yellow squash, one zucchini, slice ½ of one red onion and measure 1 cup frozen green beans. I like to do different shapes for the vegetables, but aim to keep them roughly the same size.

Cubed chicken breast on a cutting board

Cut 1.3 lbs. boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet, frozen green beans being poured in

Add 2 Tbsp cooking oil to a large skillet and heat over medium-high. Once very hot, add the cubed chicken and sauté just until the chicken is opaque (3-5 minutes – it will continue to cook as you add more vegetables). Next, add the frozen green beans and sauté for a couple of minutes more, or just until thawed.

Red bell pepper and red onion added to the skillet

Next add the bell pepper and red onion. Continue to sauté a couple of minutes more. If you see water pooling in the skillet, turn the heat up higher. The heat should be high enough that any moisture released by the vegetables evaporates quickly.

zucchini and yellow squash added to the skillet

Finally, add the yellow squash and zucchini to the skillet. Sauté just a couple of minutes more, or just until the raw edge is taken off the squash.

Pesto being added to the skillet

Turn the heat off. Add about ⅓ cup pesto to the skillet and stir until everything is coated.

Finished pesto chicken and vegetables

Give the vegetables a taste and add salt, pepper, or more pesto if needed (I added a pinch of each).

pesto chicken and vegetables in a bowl topped with a pinch of parmesan

Top with a light sprinkle of Parmesan just before serving.

Three glass meal prep containers full of pesto chicken and vegetables

Perfect for meal prep!!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Easy Vegetarian Minestrone

This easy Vegetarian Minestrone Soup is hearty, chock full of vegetables, budget friendly, meal prep ready, and super flexible!

The post Easy Vegetarian Minestrone appeared first on Budget Bytes.

As we move from colder weather to warmer days, a good soup like Minestrone is a must. This hearty, vegetable-filled soup is warm and soothing, but light enough to not make you feel weighed down as you’re out enjoying these beautiful days. Plus, this Vegetarian Minestrone ticks all of my Budget Bytes boxes: easy, inexpensive, flexible, and meal prep friendly!

Close up overhead shot of vegetarian minestrone in the pot with a ladle

Isn’t All Minestrone Soup Vegetarian?

There are a LOT of interpretations of Minestrone out there, but they often include a Parmesan rind to infuse more umami flavor into the broth. Parmesan is one of the few cheeses that is not considered vegetarian because it contains animal rennet. And since I didn’t have a Parmesan rind on hand, this particular recipe is a vegetarian minestrone. But by all means, if you have a Parmesan rind on hand and aren’t concerned about keeping the soup vegetarian, add it to the soup before it simmers! You won’t be disappointed.

Some people also add a little bit of meat to their Minestrone. Pancetta or bacon are great options (brown in the pot before adding the vegetables) for adding a touch more flavor.

Where’s the Pasta??

Minestrone soup often has some sort of pasta or grain to make the soup extra hearty. Since pasta can get mushy when it swims around in soup for too long, I decided to avoid that issue and just sub some extra beans (chickpeas) to add that extra heartiness without having to deal with soggy pasta.

If you want to add some pasta to your minestrone, just choose any small shaped pasta like ditalini, small shells, or orzo. Add about 1 cup of the uncooked pasta and an extra 2 cups of water to the soup, then boil until the pasta is tender.

What Other Vegetables Can I Add to Minestrone?

My favorite thing about Minestrone is that it is SUPER flexible. If you don’t like one or more of the vegetables in my recipe below, feel free to use one of these instead:

  • Celery
  • Sweet Potato
  • Russet Potato
  • Fennel
  • Turnips
  • Kale
  • Spinach
  • Butternut Squash
  • Peas
Overhead view of a bowl of vegetarian minestrone with a spoon in the middle
Overhead view of a bowl of vegetarian minestrone with a spoon in the middle

Vegetarian Minestrone

This easy Vegetarian Minestrone Soup is hearty, chock full of vegetables, budget friendly, meal prep ready, and super flexible! 
Total Cost $5.96 recipe / $0.99 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 about 1.5 cups each
Calories 313.55kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 4 carrots $0.32
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp tomato paste $0.10
  • 1 28oz. can diced tomatoes $1.00
  • 1 15oz. can kidney beans $0.75
  • 1 15oz. can chickpeas $1.00
  • 1 Tbsp Italian seasoning $0.30
  • 4 cups vegetable broth $0.52
  • 1 zucchini (about 1/2 lb.) $0.71
  • 1 cup frozen green beans $0.30
  • 1 Tbsp lemon juice $0.06
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).
  • Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
  • Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
  • While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.
  • Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed (my soup did not need any extra salt, but it may depending on the type of broth used). Serve hot with crusty bread for dipping!

Nutrition

Serving: 1.5cups | Calories: 313.55kcal | Carbohydrates: 48.08g | Protein: 14.1g | Fat: 8.55g | Sodium: 1008.55mg | Fiber: 11.32g
Overhead view of a pot full of vegetarian minestrone

How to Make Vegetarian Minestrone – Step by Step Photos

Chopped onion, carrots, and garlic in a soup pot with olive oil

Dice one yellow onion, mince two cloves of garlic, and slice four carrots. Add the onion, garlic, and carrots to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Tomato paste in the pot with vegetables

Add 2 Tbsp tomato paste to the pot and continue to sauté for 2-3 minutes more, or just until the tomato paste begins to coat the bottom of the pot.

Beans, herbs, tomatoes, and broth added to the soup pot

Rinse and drain one 15oz. can of kidney beans and one 15oz. can of chickpeas. Add the beans to the pot along with one 28oz. can diced tomatoes (with juices), 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Give everything a stir, place a lid on top, and allow it to come up to a simmer. Simmer the soup for 20 minutes, stirring occasionally.

Sliced zucchini on a cutting board

While the soup is simmering, slice one zucchini (about ½ lb.) into quarter-rounds.

Zucchini and green beans added to the soup

Once the soup has simmered for 20 minutes, add the sliced zucchini and 1 cup frozen green beans (no need to thaw first). Stir everything together and let it continue to simmer for 5-10 minutes more, or until the zucchini just begins to soften.

Chopped parsley and lemon juice added to the soup

Finish the soup off with 1 Tbsp lemon juice and about a tablespoon of chopped parsley. Give the soup a taste and add salt if needed. I did not add any extra salt to my soup, but you may need some depending on the salt content of your broth.

Front view of a bowl full of vegetarian minestrone with a spoon lifting a bite

So much vegetable goodness!!

The post Easy Vegetarian Minestrone appeared first on Budget Bytes.

Sesame Roasted Green Beans

Simply seasoned and roasted to perfection in the oven, these Sesame Roasted Green Beans are an easy and flavorful side dish.

The post Sesame Roasted Green Beans appeared first on Budget Bytes.

Want dinner to be easy? Oven roast everything. Haha! Seriously, it’s my favorite cooking method because it’s mostly hands-off and the dry cooking environment concentrates flavors and creates delicious caramelization. I usually steam my green beans, keeping them mostly fresh, but since I already had the oven going for some salmon, I decided to try to make Sesame Roasted Green Beans instead. They were super easy, tasty, and a nice change of pace from my usual!

Sesame Roasted Green Beans on a plate, viewed from above

What Do They Taste Like?

These Sesame Roasted Green Beans are seasoned really simply with garlic, some soy sauce for umami and salt, and sesame oil and seeds for an earthy base. So they’re simple, but good. They’re definitely more savory compared to light and fresh steamed green beans, so they’re great for the winter months when meals are little cozier.

Don’t Skip the Toasted Sesame Oil

Toasted sesame oil is such a magical ingredient and I always get questions about whether or not you can substitute or skip it and my answer is an emphatic “no.” Toasted sesame oil has an extremely deep nutty flavor that just can’t be replicated with any other ingredient. You only need a small amount to totally transform an entire dish.

Where to Find Toasted Sesame Oil

Thankfully, toasted sesame oil is becoming really easy to find and a lot of store brands are beginning to make their own (thank you, ALDI and Trader Joes!). You’ll usually find it in the international foods aisle at the grocery store rather than with olive oil or cooking oils, but of course, every store is different.

It’s not always labeled as “toasted” but you’ll know it’s toasted by the color. Toasted sesame oil is a deep brown color, whereas regular, un-toasted sesame oil is a light straw color, like canola oil. Un-toasted sesame oil has a very light flavor, and won’t provide the same depth that you’ll get with toasted sesame oil.

What to Serve with Sesame Roasted Green Beans

I served my roasted green beans with baked salmon (recipe coming later this week), but it would also be great as a side for Sesame Chicken, Pork and Peanut Dragon Noodles, Sticky Ginger Soy Glazed Chicken, or Hoisin Stir Fry Bowls.

Sesame roasted green beans on a plate with salmon and rice
Sesame roasted green beans on a plate, viewed from above

Sesame Roasted Green Beans

Simply seasoned and roasted to perfection in the oven, these Sesame Roasted Green Beans are an easy and flavorful side dish.
Total Cost $2.99 recipe / $0.75 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 103.53kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. green beans $1.89
  • 1 Tbsp cooking oil $0.04
  • 1 Tbsp soy sauce $0.06
  • 2 cloves garlic $0.16
  • 1 Tbsp toasted sesame oil $0.24
  • 1 tsp sesame seeds $0.06

Instructions

  • Preheat the oven to 425ºF. Wash the green beans and break off the stems. Mince the garlic.
  • Line a large baking sheet with parchment paper for easy cleanup, if desired. Add the green beans, minced garlic, cooking oil, and soy sauce to the baking sheet, then toss the beans until they are evenly coated in oil, soy sauce, and minced garlic. Spread the beans out evenly on the baking sheet.
  • Roast the green beans in the fully preheated oven for 15 minutes.
  • After 15 minutes take them out of the oven, drizzle 1 Tbsp toasted sesame oil and sprinkle 1 teaspoon sesame seeds over top. Give everything a good stir.
  • Return the green beans to the oven and roast for an additional 5 minutes, or until the beans are slightly browned and blistered. Serve immediately.

Nutrition

Serving: 1serving | Calories: 103.53kcal | Carbohydrates: 8.73g | Protein: 2.6g | Fat: 7.65g | Sodium: 226.83mg | Fiber: 3.2g
Side view of sesame roasted green beans in a shallow bowl.

How to Make Sesame Roasted Green Beans – Step by Step Photos

green beans and garlic on a baking sheet, soy sauce being drizzled over top

Preheat the oven to 425ºF. Rinse one pound of green beans and snap off the stems. Mince two cloves of garlic. Place the green beans and minced garlic on a large baking sheet (line with parchment for easy cleanup, if desired). Drizzle 1 Tbsp cooking oil and 1 Tbsp soy sauce over top.

Seasoned green beans on the baking sheet

Toss the green beans until they are evenly coated in oil, soy sauce, and minced garlic. Spread the green beans out evenly over the baking sheet.

Mostly roasted green beans, sesame seeds being sprinkled on top

Roast the green beans in the fully preheated 425ºF oven for 15 minutes. After 15 minutes, take them out of the oven, drizzle 1 Tbsp toasted sesame oil over top and add 1 tsp sesame seeds. Toss everything together to coat.

Toasted sesame oil bottle

This is what my toasted sesame oil looks like, by the way. You can see the deep brown color that let’s you know it’s actually toasted. It’s usually in a small bottle, since you need so little to provide a lot of flavor, but this bottle from ALDI is quite large.

Finished sesame roasted green beans on the baking sheet

After adding the sesame seeds and sesame oil, return the green beans to the oven and roast for an additional 5 minutes, or until they achieve your desired level of browning.

Close up side view of sesame roasted green beans in a shallow bowl

Serve immediately and enjoy!

The post Sesame Roasted Green Beans appeared first on Budget Bytes.

Easy Minestrone Soup

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, health…

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, healthy, and comforting minestrone soup recipe because it is…

The post Easy Minestrone Soup appeared first on Two Peas & Their Pod.

Roasted Vegetables

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…

The post Roasted Vegetables appeared first on Two Peas & Their Pod.

Vegetable Soup

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One…

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One bowl of this soup…

The post Vegetable Soup appeared first on Two Peas & Their Pod.

Vegan Quesadilla

This article is from Delicious Everyday.
This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast. This veggie quesadilla is stuffed with vegan cheese, vegetab…

This article is from Delicious Everyday.

This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast. This veggie quesadilla is stuffed with vegan cheese, vegetables, and tasty spices. To make these quesadillas, all you need to do is fry up the vegetables with spices, add them to a tortilla with...

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