GREEN BEAN AND ASPARAGUS SALAD
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Provided by Sarah
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender, about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g
WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING
Provided by Melissa Clark
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
- Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
- In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
ASPARAGUS AND STRING BEAN SALAD WITH BASIL
A bean salad withgreen beans, wax beans, and asparagus, is topped with pecorino vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
- Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
- Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
- Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.
SAUTEED ASPARAGUS WITH OLIVES AND BASIL
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams
ASPARAGUS AND GREEN BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
- Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE
Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
- Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
- Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
- Shake out any excess water and toss with the vinaigrette.
- Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
- Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
- Refrigerate until chilled, about 30 minutes.
- Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
- Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9
ARTICHOKE ASPARAGUS & GREEN BEAN SALAD
*Pro-Tip: This is a great way to put your summer veggies to work. The combination of artichokes, green beans, and asparagus is simple, fresh and flavorful.
Provided by Dani Spies
Categories DINNER LUNCH salad + dressing
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
- Cut green beans and asparagus into one inch pieces.
- In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
- Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
- Serve and enjoy!
Nutrition Facts : Calories 318 kcal, Carbohydrate 16 g, Protein 4 g, Fat 29 g, SaturatedFat 4 g, Sodium 14 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
BROAD BEAN AND ASPARAGUS SALAD
The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve
Provided by roobarb100
Time 15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
- Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
- Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
- Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
- Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
- Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.
ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE
Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad recipe is perfect for spring!
Provided by Olena Osipov
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
- In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
- Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
- Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
- Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
- In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
- In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
- Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.
Nutrition Facts : ServingSize 1 cup, Calories 299 kcal, Sugar 5 g, Sodium 202 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 16 g, Fiber 9 g, Protein 11 g, Cholesterol 82 mg
FRESH ASPARAGUS AND WHITE BEAN SALAD
An incredible summer salad made with asparagus, white beans, and red bell peppers. Dressed with a tasty light dressing!
Provided by honeysage.com
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 9h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
- Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
- Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.
- Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 32 g, Fat 18.7 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 4.7 g
ASPARAGUS, BEAN AND PISTACHIO SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
- Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
SESAME GREEN BEAN SALAD
Someone asks for the recipe for this chilled salad every time I make it. It's a refreshing salad that's great for potlucks and other get-togethers. -Terri McKay of New Bern, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl., In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature.
Nutrition Facts : Calories 65 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CORN AND ASPARAGUS SALAD
"A light and refreshing balanced salad with sweet corn and a tangy dressing." Yummy spring/summer treat! Great with grilled chicken.
Provided by Backwoods Foodie
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together corn, asparagus, onion and basil.
- Whisk together sugar, vinegar, salt and pepper.
- Pour sauce over vegetable mixture and toss together.
- **If fresh basil is unavailable, substitute one tablespoon dried basil.
Nutrition Facts : Calories 109.9, Fat 1.1, SaturatedFat 0.2, Sodium 311, Carbohydrate 24.8, Fiber 3.6, Sugar 10.1, Protein 4.1
ASPARAGUS-TOMATO SALAD WITH DRESSING
This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING
Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.
Provided by onionjs
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine vinegar, shallot, dijon, basil, tarragon and time.
- Slowly whisk in oil to form an emulsion.
- Season with salt and pepper.
- Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
- Arrange in bowl, top with blue cheese, garnish with basil leaves.
QUINOA AND GREEN BEAN SALAD
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water.
- Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 teaspoon salt, and pepper.
Nutrition Facts : Calories 143 g, Fat 7 g, Protein 3 g, Sodium 186 g
ASPARAGUS AND STRING BEAN SALAD WITH BASIL
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
- Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
- Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
- Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.
More about "asparagus and string bean salad with basil food"
WARM ASPARAGUS SALAD WITH WALNUTS, PARMESAN, LEMON AND ...
From gourmettraveller.com.au
Servings 4Total Time 25 minsEstimated Reading Time 50 secs
- Cook asparagus in boiling salted water until just tender (1-2 minutes). Drain and transfer to a bowl.
- Heat oil in a small saucepan over medium heat, add walnuts and stir occasionally until just golden (1-2 minutes), then pour onto asparagus, season to taste and toss to combine.
- To serve, transfer asparagus to a platter and scatter ricotta, parmesan and basil leaves over, drizzle with lemon juice and serve immediately.
GREEN BEAN SALAD WITH TOASTED ALMONDS & FETA - COOKIE AND KATE
From cookieandkate.com
5/5 (85)Total Time 35 minsCategory SaladCalories 188 per serving
- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
- Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Set aside.
- Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
GREEN BEAN SALAD WITH TOMATOES, ARUGULA & BASIL DRESSING ...
From finecooking.com
4.8/5 (5)Category Side DishesCuisine AmericanCalories 230 per serving
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE ...
From bonappetit.com
3.6/5 (7)Servings 6
- Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Serve cold or at room temperature.
BEAN & ASPARAGUS SALAD RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory SaladsServings 6Total Time 35 mins
- Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 10 minutes. Transfer potatoes to a bowl using a slotted spoon. Set aside to cool for 5 minutes. Return pan of water to heat. Add asparagus and beans and cook for 2-3 minutes until bright green. Refresh vegetables in iced water. Drain well.
- Place eggs into pan and cover with hot water. Bring to the boil and cook for 6 minutes. Remove eggs and cool under cold running water to stop cooking process. Peel eggs and halve. Slice potatoes into 1.5cm rounds.
- Process olives, garlic, lemon rind and juice in a small food processor for 5-10 seconds or until coarsely chopped. Add olive oil and pulse to combine, season to taste.
ASPARAGUS AND GREEN BEAN SALAD - SALT & LAVENDER
From saltandlavender.com
Reviews 15Servings 4Cuisine AmericanCategory Salad
- Hard boil your eggs. I give them nine minutes from the point they start to boil. If you prefer runnier eggs, cook for less time. When the time has elapsed, add cool water to the pan and let eggs chill for a few minutes before you peel them.
- Snap or cut ends off asparagus and top and tail beans if needed. Steam or boil the asparagus until it's tender-crisp (about 5-7 min). Steam or boil the beans until they're tender-crisp (about 3-4 min). I cooked them in separate pans, but if you have a big enough pan, you could cook the asparagus and then add in the beans a couple of minutes later. Once cooked, set the asparagus and green beans aside and let them cool.
- Meanwhile, make the dressing by combining the garlic, lemon juice, Dijon mustard, and olive oil. I whisk the olive oil in bit by bit.
47 GREEN BEAN RECIPES FOR GREAT SALADS, SIDES, AND MORE ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2015-07-08
- Green Bean and Tuna Salad with Basil Dressing. If you're having salad for dinner in the summertime, you want three things: minimal cooking, lots of fresh vegetables, and enough protein to feel filling.
- Mixed Beans With Peanuts, Ginger, and Lime. This is the brightly flavored, high-summer dish to make when beans are everywhere at the market. You can use a single kind, but it's more fun—and more colorful—with a mix of green, wax, Romano, and so on.
- Green Beans and Cucumbers With Miso Dressing. Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible.
- 3-Ingredient Charred Green Beans With Ricotta and Lemon. Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for a special meal.
- Skillet-Charred Summer Beans with Miso Butter. Charring the beans in a cast-iron skillet gives them an irresistible smokiness that plays off the rich flavors of the miso butter, but you could grill them, or simply blanch them, instead.
- Smashed Green Bean Salad With Crispy Shallots. Fish sauce is a green vegetable's best friend, and here it gives depth to a delicious citrusy dressing. Smashing the green beans with a rolling pin helps them absorb the flavors—and relieves you of the need to cook them.
- Stir-Fried Green Beans with Coconut. This preparation from chef Suvir Saran pairs green beans with unsweetened coconut, cumin, curry leaves, fresh chiles, and a few other spices, and would make a terrific accompaniment to a meal of lentils and rice.
- Green Vegetable Salad. Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing—creamy, herby, and lemony, with a little bit of garlic and anchovies—for a healthful, vibrant, and verdant salad.
- Slow-Cooked Green Beans With Harissa and Cumin. This is the ideal summer recipe in that it doesn't involve a lot of effort: Simply toss the beans with olive oil and aromatics, stick them in the oven, and come back an hour later to an impossibly soft, caramelized side dish.
- Roasted Niçoise Salad with Halibut. Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner, which you can get on the table in under an hour.
ASPARAGUS SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Category Salad, Side DishCuisine American
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
TOMATO, OLIVE, ASPARAGUS AND BEAN SALAD | HEALTHY RECIPE ...
From weightwatchers.com
Cuisine EnglishCategory LunchServings 4Total Time 20 mins
BROAD BEAN AND ASPARAGUS SALAD WITH POACHED EGG RECIPE
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 2 minsAuthor Caroline Rimbert Craig
TOMATO, OLIVE, ASPARAGUS AND BEAN SALAD - DIABETES UK
From diabetes.org.uk
Servings 4Calories 141 per serving
BROAD BEANS, GREEN BEANS AND ASPARAGUS SALAD - VEGETABLES
From vegetables.co.nz
- saturated fat 0.6gProtein 5.0gEnergy 412kjTotal fat 4.2g
TOMATO, OLIVE, ASPARAGUS AND BEAN SALAD | HEALTHY RECIPE ...
From weightwatchers.com
Cuisine Greek,ItalianCategory Dinner,LunchServings 4Total Time 20 mins
WHITE BEAN SALAD WITH ASPARAGUS AND ARTICHOKES - MYRECIPES
From myrecipes.com
5/5 (4)Calories 170 per servingServings 4
GREEN BEAN SALAD WITH TOMATO AND BASIL DRESSING
From foodnetwork.co.uk
Servings 4Category Side-Dish
GRILLED ASPARAGUS SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
Servings 6Category Recipes
GREEN BEAN SALAD WITH BASIL, PARMESAN, SHALLOTS, AND ...
From karenskitchenstories.com
Estimated Reading Time 2 mins
ASPARAGUS AND STRING BEAN SALAD WITH BASIL
From mealplannerpro.com
Servings 1Calories 117 per servingCategory Salad
PEA, BEAN, ASPARAGUS AND TUNA SALAD - NZ HERALD
From nzherald.co.nz
Servings 4Category Weekday Lunches, Barbecue & Picnic
EASY VEGETARIAN ASPARAGUS RECIPES - LOVE AND LEMONS
From loveandlemons.com
10 BEST MIXED SPRING GREEN SALAD RECIPES - YUMMLY
From yummly.com
RECIPES/ASPARAGUS-AND-GREEN-BEAN-SALAD-RECIPE.JSON AT ...
From github.com
[RECIPE] FRESH-AND-FLAVORFUL ASPARAGUS, ARTICHOKE, AND ...
From bodyecology.com
HALLOUMI, ASPARAGUS AND GREEN BEAN SALAD RECIPE | EAT YOUR ...
From eatyourbooks.com
BEAN, ASPARAGUS & HAM BEAN, ASPARAGUS & HAM SALAD WITH ...
From sydneymarkets.com.au
SYDNEY MARKETS - BEAN, ASPARAGUS & HAM SALAD WITH BASIL ...
From sydneymarkets.com.au
ZUCCHINI, ASPARAGUS AND BROAD BEAN SALAD | FOOD TO LOVE
From foodtolove.co.nz
POTATO GREEN BEAN TOMATO SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
BEAN SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HALLOUMI, ASPARAGUS AND GREEN BEAN SALAD
From bigoven.com
VEGETABLE, BEAN AND BASIL SALAD | FOOD TO LOVE
From foodtolove.co.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love