xiaoxl/recipe_data huggingface dataset:
Scalloped Corn


Ingredients:
onion, butter, flour, salt, pepper, paprika, dry mustard, milk, whole kernel corn, egg

Directions:
Heat oven to 350°F
Sauté onion in butter until golden.
Blend in flour and seasonings. cook until bubbly.  remove from heat.
Gradually add milk, bring to boil.  boil 1 minute  stirring constantly.
Remove from heat & add corn & egg.
Pour into 1 quart baking dish.
Top with buttered cracker crumbs. (I butter enough whole crackers to cover the top of the dish then break them up and sprinkle on top].
Bake 20 to 30 minutes.
Instant Pot® Ham
Category: main-dish
By Brandi Doss Russell

This is one reason I love my Instant Pot®. I can pull a frozen ham from the freezer, put it in the Instant Pot® with just 3 ingredients and, with almost no effort, have dinner on the table.

Ingredients:
1 (2 pound) frozen whole ham
1 (16 ounce) can crushed pineapple
¼ cup dark brown sugar
2 tablespoons maple syrup
1 tablespoon cornstarch
2 tablespoons water, or as needed

Directions:
Place ham on a trivet and set it inside a multi-functional pressure cooker (such as Instant Pot®). Pour crushed pineapple over ham. Sprinkle brown sugar and drizzle maple syrup on top. Secure the lid with vent closed. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove ham and trivet. Cut ham into slices and place on a plate. Select Saute setting on the pressure cooker. Mix cornstarch with water until smooth. Stir mixture into the pot, bring to a boil, and stir until thickened. Pour sauce over the ham.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 small ham

Calories: 356.2
Fat: 21.1 g
Saturated fat: 7.5 g
Carbohydrates: 20 g
Sugars: 17.8 g
Dietary fiber: 0.5 g
Protein: 21.2 g
Cholesterol: 63.6 mg
Sodium: 1460.5 mg
Cauliflower Salad


Ingredients:
cauliflower, cabbage, bacon, parmesan cheese, feta cheese, Miracle Whip

Directions:
In a large bowl, cut cauliflower into bite sized pieces.  Add the shredded cabbage.
Cook bacon and crumble it into salad mix.
Add the parmesan and feta.
Add enough Miracle Whip to make it creamy.
Mix it all together and chill.
Spice Rub for Steaks


Ingredients:
kosher salt, ground pepper, paprika, onion powder, garlic powder, ground coffee, thyme

Directions:
mix all ingredient together., store in air tight container.
Cold Russian Borscht
Category: soups-stews-and-chili
By GXO

Can you say 'Delicious?'

Ingredients:
4 medium beets
4 cups beef broth
1  onion, chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
1  cucumber - peeled, seeded, and diced
½ cup sour cream

Directions:
Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat. Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 107.3
Fat: 4.9 g
Saturated fat: 2.7 g
Carbohydrates: 11.7 g
Sugars: 7 g
Dietary fiber: 2.4 g
Protein: 4.6 g
Cholesterol: 8.4 mg
Sodium: 306.4 mg
Deep Fried Green Beans
Category: appetizers-and-snacks
By Tonya1982

Fresh green beans blanched, then deep-fried to a golden crispness that nobody could resist. Best served with ranch dressing.

Ingredients:
1 pound fresh green beans
½ cup all-purpose flour
1  egg
1 cup seasoned bread crumbs
2 cups vegetable oil, or as needed

Directions:
Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl. Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs. Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 322.1
Fat: 14.2 g
Saturated fat: 2.3 g
Carbohydrates: 40.7 g
Sugars: 3.4 g
Dietary fiber: 5.8 g
Protein: 9.5 g
Cholesterol: 46.8 mg
Sodium: 552.3 mg
Buttery Cinnamon Cake
Category: desserts
By Leta Harris

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3  eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside. In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy.  Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake. To Make Cinnamon Syrup:  In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 1 - 10 inch Bundt pan

Calories: 320.9
Fat: 16.2 g
Saturated fat: 6.1 g
Carbohydrates: 41 g
Sugars: 26.9 g
Dietary fiber: 0.6 g
Protein: 3.6 g
Cholesterol: 53.9 mg
Sodium: 284.3 mg
Tantalizingly Tangy Meatloaf
Category: main-dish
By Stacy B.

Meatloaf with a sauce that will keep them coming back for more. The sauce contains pineapple preserves, brown sugar and ketchup. It glazes up real nice over the meatloaf. I've NEVER had leftovers even when I've tripled the recipe!

Ingredients:
1 pound ground beef
½ cup dry bread crumbs
1  egg
garlic powder to taste
1 dash Worcestershire sauce
⅓ cup ketchup
¼ cup packed brown sugar
¼ cup pineapple preserves

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and  Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan. Bake in preheated oven for 30 to 50 minutes. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 273.9
Fat: 16.1 g
Saturated fat: 6.4 g
Carbohydrates: 21.1 g
Sugars: 15.8 g
Dietary fiber: 0.3 g
Protein: 11.3 g
Cholesterol: 71.5 mg
Sodium: 210.4 mg
Weight Watchers Ww Broccoli Mushroom Quiche


Ingredients:
flour, margarine, broccoli florets, onions, mushroom, double-acting baking powder, egg substitute, skim milk, mozzarella cheese

Directions:
Preheat oven - 350°F   Spray a 9" pie plate with cooking spray.
Melt margarine in a large non-stick skillet. Then add the broccoli, onions and mushrooms. Cook for about 5 minutes until sof, stirring constantly.
Mix together flour and baking powder. Then mix in the egg stubstitute and milk; sitr together until not large lumps are present.
Add cheese and the broccoli mixture and pour into the prepared pie plate.
Bake about 35 minutes or until the top is golden and a knife inserted in the center comes out clean.
German Rice
Category: world-cuisine
By Natdiamond

A delicious mixture of some traditional German ingredients makes for instant and easy comfort food.

Ingredients:
¼ cup olive oil
1 ½ pounds fresh bratwurst links, casings removed
1  onion, halved and thinly sliced into half rings
1 teaspoon minced garlic
2 teaspoons fennel seed
1 (14.5 ounce) can Bavarian-style sauerkraut, undrained
3 cups uncooked white rice
1 tablespoon chicken soup base (paste)
6 cups water
1 teaspoon ground black pepper
¼ cup raisins

Directions:
In a large pot over medium heat, heat the olive oil, and cook the skinned bratwurst until browned, breaking the sausage up into chunks as it cooks, about 10 minutes. Stir in the onions and garlic, and cook until the onions are translucent, about 5 more minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring. Mix in the rice and soup base, and stir until the rice is colored and the soup base is incorporated, about 2 more minutes. Stir in water, black pepper, and raisins, and bring to a boil; cook for 5 minutes, stirring frequently. Reduce heat to a simmer, and cook until rice is tender and almost all the water has absorbed, about 30 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 7 servings

Calories: 716.4
Fat: 35.2 g
Saturated fat: 11.6 g
Carbohydrates: 79 g
Sugars: 6.2 g
Dietary fiber: 3.7 g
Protein: 19 g
Cholesterol: 59.5 mg
Sodium: 1632.6 mg
Avocado, Black Beans and Corn Dip (Great for the Big Game)


Ingredients:
avocados, black beans, corn, Rotel Tomatoes, red bell peppers, green bell pepper, sweet onion, red wine vinegar, salt, black pepper, Dijon mustard, sugar, oregano, olive oil

Directions:
Mix dressing ingredients well. In a large bowl combine the main ingredients.
Add dressing and gently mix well. Best when refrigerated (covered] for at least 1 hour but usually we can't wait. Serve with tortilla chips.
seafood fritters


Ingredients:
flour, baking powder, salt, pepper, eggs, scallops, shrimp, scallion, red onion, bottled clam juice, ale, lemon wedge

Directions:
whisk first 4 ingredients in a large bowl.
make a well in the center.
add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
pour oil into skillet to reach 1 inch, heat over medium-hi.
working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
serve with lemon wedges and tartar sauce.
Peanut Butter Breakfast Sandwiches


Ingredients:
peanut butter, honey, bananas, eggs, milk, ground cinnamon, butter, margarine

Directions:
Spread peanut butter evenly onto one side of each slice of bread snd drizzle honey over the peanut butter.
Cut each banana in half lengthwise and then cut in half crosswise (8 pieces total]. Arrange 2 banana pieces on 4 of the prepared bread slices.
Top with remaining bread slices, peanut butter-sides down.
In a shallow bowl combine eggs, milk, and cinnamon.
Carefully dip sandwiches into egg mixture, coating both sides.
Melt butter in a large skillet or on a large griddle over medium heat.
Cook sandwiches in hot butter about 2 minutes on each side or until golden.
Meanwhile, in a small saucepan heat fruit preserves over medium-low heat until melted, stirring frequently.
To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves.
Favorite Honey Cake


Ingredients:
eggs, honey, sugar, baking soda, baking powder, cinnamon, flour

Directions:
In a large mixing bowl, mix together the eggs, honey, sugar and oil until well blended. Tip: Measure the oil first and use the same measuring cup for the honey- it will slide right out!
In a separate bowl combine the remaining dry ingredients.
Add approximately 1/3 of the dry ingrdients to the honey mixture. Mix.
Add 1/3 of the coffee. Mix.
Repeat process, adding 1/3 dry ingredients and 1/3 coffee until everything is mixed together.
Grease a baking form/pan (I use a Silicon Kugelhopf form, 16cm high & 24cm wide, which makes a beautiful presentation] with margarine and coat with coconut flakes.
Pour batter into form.
Bake at 350 degrees Fahrenheit for approximately 1 hour.(Baking time varies depending upon what form you use.Check that toothpick comes out clean - if crumbs are on it, that's fine]
Watermelon and Feta Salad with Arugula and Spinach
Category: salad
By BamaHaole

Sweet, salty, and refreshing salad with a little bite.

Ingredients:
3 tablespoons extra-virgin olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
2 cups arugula
2 cups baby spinach leaves
1 cup thinly sliced red onion
1 cup grape tomatoes, halved
½ cup crumbled feta cheese
2 cups bite sized watermelon chunks

Directions:
Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside. Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 cups

Calories: 190.8
Fat: 14.5 g
Saturated fat: 4.3 g
Carbohydrates: 12.3 g
Sugars: 7.4 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Cholesterol: 16.7 mg
Sodium: 469.8 mg
Spinach Mushroom Quiche
Category: breakfast-and-brunch
By Mindy Spearman

This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'.

Ingredients:
2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
6  green onions, chopped
1 (8 ounce) package refrigerated crescent rolls
1 (1 ounce) package herb and lemon soup mix
½ cup half-and-half
4  eggs, beaten
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and  cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 342.7
Fat: 21.5 g
Saturated fat: 12.3 g
Carbohydrates: 22.8 g
Sugars: 2.3 g
Dietary fiber: 2.6 g
Protein: 15 g
Cholesterol: 177.1 mg
Sodium: 704.8 mg
Applejack Toddy


Ingredients:
clove, fresh lemon juice, lemon slice, pure maple syrup, cinnamon stick

Directions:
Press the clove into the lemon slice.
Place the Applejack, lemon juice, maple syrup and cinnamon stick in a heatproof mug.
Top with 3/4 cup boiling water and stir. Float the lemon slice on top.
Chocolate Macadamia Nut Pie


Ingredients:
margarine, heavy cream, Karo light corn syrup, eggs, sugar, brown sugar

Directions:
Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
Remove from heat.
Stir in cream& corn syrup until well blended.
In medium bowl, beat eggs and sugars (white and brown] until well mixed.
Stir in chocolate mixture and add nuts.
Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
cool and then enjoy.
Tamale Sauce


Ingredients:
crushed tomatoes, potatoes, potatoes, onion, oregano, chili pepper, salt

Directions:
Cook and dice potatoes (I cook in boiling water, then peel and dice] Mix all ingredients together.
Start with 3 or 4 peppers and just 1-2 tsp of juice.
Then add more to taste.
But let sit at least 20-30 minutes so you can tell how hot it is!
Maytag Neptune Washer Front Loader Cleaning Solution


Ingredients:
character(0]

Directions:
Place 1 cup of bleach in detergent dispenser., Place 1 cup of Sunlight granular dishwasher detergent in washing machine tub., Set wash cycle on HOT and start.
Gingery Carrot, and Orange Soup (Add a Touch of Spice to Your Da


Ingredients:
onions, carrot, celery ribs, potatoes, water, ginger, oranges, orange, zest of, olive oil, butter

Directions:
Roughly chop the onions.
Scrub and roughly chop carrots, celery and potatoes.
Saute onions and celery in oil in the bottom of a large saucepan.
After a few minutes add carrots, and continue to sauté until onions are beginning to go pearly.
Stir occasionally to avoid burning.
Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
Bring to the boil, then reduce heat and simmer until the vegetables are tender.
Add the orange juice, zest (if using] and grated ginger.
Blend the soup.
Add more stock/hot water/orange juice to achieve desired thickness.
Season with salt, freshly ground black pepper, bouillon powder, and a little butter.
Blue Ribbon White Bread
Category: bread
By Kristin Eichers

This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup warm water
¼ cup shortening, melted
¼ cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

Directions:
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch dough down and divide in half.  Roll out each half and roll into loaf shapes, sealing seams by pinching.  Place in buttered 9x5 inch bread pans.  Butter the tops of each loaf with melted butter; cover loosely with plastic wrap.  Let rise in warm area until doubled, about 30 minutes. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C). Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm.  Slice when cool.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 40 mins
Yields: 2 - 9x5 inch loaves

Calories: 60.7
Fat: 4.3 g
Saturated fat: 1.9 g
Carbohydrates: 4.8 g
Sugars: 4.7 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 7.1 mg
Sodium: 217.6 mg
Lemon Cake From Scratch
Category: desserts
By BakersDozen

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Ingredients:
2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3  large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour. Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans. Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 2 8-inch cakes

Calories: 216.8
Fat: 10.6 g
Saturated fat: 6.3 g
Carbohydrates: 27.9 g
Sugars: 15.7 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 74.2 mg
Sodium: 182.6 mg
Chocolate Yogurt Cheesecake


Ingredients:
low-fat vanilla yogurt, graham cracker crumbs, sugar, cornstarch, eggs, vanilla extract

Directions:
Prepare YOGURT CHEESE (recipe follows].
Preheat oven to 300°F.
Sprinkle graham cracker crumbs on the bottom of a 8-inch springform pan.
In medium bowl with whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended.
Add eggs, vanilla and almond extract; stir until blended.
Pour into prepared pan.
Bake in oven for 55 to 60 minutes or until edges are set.
Remove from oven to cooling rack.
Cool 30 minutes at room temperature.
With knife, loosen cake from side of pan.
Refrigerate before serving.
Garnish with fruit, if desired.
YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.
Spoon yogurt into prepared colander; cover with plastic wrap.
Refrigerate until liquid no longer drains from yogurt, about 24 hours.
Remove yogurt from cheesecloth; discard liquid.
Grilled Green Bean Salad With Red Onions and Tomatoes


Ingredients:
garlic cloves, extra virgin olive oil, extra virgin olive oil, fresh basil, green beans, red onions, plum tomatoes

Directions:
Preheat oven to 350ºF.  Place garlic cloves in small baking dish.  Drizzle 2 tablespoons oil over.  Cover and bake garlic until tender, about 20 minutes.  Uncover; bake until garlic is golden brown, about 10 minutes longer.  Cool.
Peel garlic.  Transfer garlic and oil to processor.  Process until smooth paste forms.  Add vinegar; process until well blended.  Transfer to medium bowl.  Gradually add 1/4 cup oil, whisking until dressing is thick and smooth.  Stir in basil.  Season dressing with salt and pepper.
Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes.  Drain; transfer beans to large bowl of ice water.  Drain; pat dry with paper towels.  Toss beans in a large bowl with remaining 1/2 tablespoon oil.  Season with salt and pepper.  (Dressing and beans can be prepared 1 day ahead.  Cover separately and refrigerate].
Prepare barbecue (medium-high heat] or preheat broiler.  Grill or broil beans until beginning to brown, turning frequently, about 2 minutes.  Transfer to large bowl.  Add onions and tomatoes.  Toss with enough dressing to coat.  Serve salad at room temperature.