Canned Green Bean Salad Food

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CANNED GREEN BEAN SALAD



Canned Green Bean Salad image

This easy canned green bean salad is a quick vegetable side dish that requires zero cooking, and is perfect for road trips, camping, and power outages.

Provided by Sarah Trenalone

Categories     Side Dish

Time 5m

Number Of Ingredients 6

1 tablespoon olive oil
2 teaspoons mustard (yellow, Dijon, or honey) (Or use 1 tablespoon for a bolder dressing)
1 teaspoon vinegar (apple cider, white wine, or rice)
1 teaspoon honey (optional)
14 ounce can green beans (any variety, unseasoned)
2 tablespoons almond slivers (Or swap sunflower seeds)

Steps:

  • Mix together the oil, mustard, vinegar and honey (if using).
  • Drain the liquid from the green beans. Add the green beans and almonds into a bowl with the dressing, and toss to incorporate the dressing.Divide among two bowls and serve.

Nutrition Facts : Calories 134 kcal, Carbohydrate 5 g, Protein 2 g, Fat 12 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CANNED SALAD



Canned Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
One 14-ounce jar artichoke hearts, drained, rinsed and quartered
One 14-ounce can hearts of palm, drained and cut into about 1/2-inch slices
4 ounces crumbled feta
3 to 4 celery stalks, peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
1 cup grape tomatoes, cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 1 or 2 lemons, halved
Kosher salt
1/4 cup pine nuts, toasted

Steps:

  • Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING



Green Bean and Tuna Salad with Basil Dressing image

Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.

Provided by Anna Stockwell

Categories     Green Bean     Salad     Shallot     Vinegar     Basil     Lemon Juice     Lettuce     Bean     Parsley     Capers     Tuna     Dairy Free     Peanut Free     Dinner     Quick & Easy     Quick and Healthy     Wheat/Gluten-Free     Summer

Yield 4 servings

Number Of Ingredients 13

1 shallot, coarsely chopped
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt, plus more
1 lb. green beans, trimmed
1 1/2 cups basil leaves
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
1 (14.5-oz.) can white beans, drained, rinsed
1 cup parsley leaves with tender stems
1/4 cup capers, drained
1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces

Steps:

  • Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
  • Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
  • Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

GREEN BEAN SALAD



Green Bean Salad image

Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light)

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green beans (fresh or canned)
2 tablespoons lemon juice
2 teaspoons olive oil
1 garlic clove, smashed
1/2 teaspoon dried basil
1/4 teaspoon salt
pepper
2 cups cherry tomatoes, cut in half
2 tablespoons pine nuts

Steps:

  • Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
  • Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
  • Combine green beans with the tomatoes and toss with the vinaigrette.
  • Add pine nuts just before serving.

CANNED GREEN BEAN SALAD



Canned Green Bean Salad image

This green bean salad is simple, delicious, and perfect hot, cold, or at room temperature!

Provided by iHeartSimple

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 5m

Yield 8

Number Of Ingredients 6

2 (15 ounce) cans green beans, drained
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced fresh mushrooms
¼ medium onion, thinly sliced
6 slices cooked bacon, cut into pieces
salt and ground black pepper to taste

Steps:

  • Toss green beans, tomatoes, mushrooms, onion, bacon, salt, and pepper together in a bowl and refrigerate until serving time.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 5.9 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 460.7 mg, Sugar 2.4 g

QUICK GREEN BEAN AND TOMATO "SALAD"



Quick Green Bean and Tomato

Sometimes the simple flavors are the best! An easy, inexpensive side dish that makes me think of summer even in the winter. You can play around with the ingredients to make it your own.

Provided by MommaEllen

Categories     Vegetable

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 3

1 (14 ounce) can green beans (or use 2 cups fresh green beans)
1/2 cup Italian salad dressing
1 medium tomatoes, cubed (or use 1 cup cherry tomatoes)

Steps:

  • Heat beans in small pot over low heat until heated through.
  • Take off heat and add salad dressing.
  • After cooling 10 minutes, add tomato.
  • Chill 1 hour and serve.
  • Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.

Nutrition Facts : Calories 243.6, Fat 17, SaturatedFat 2.7, Sodium 986.7, Carbohydrate 22.7, Fiber 7.5, Sugar 9.3, Protein 4.4

GREEN BEAN CONFETTI SALAD



Green Bean Confetti Salad image

People often ask for this recipe. They love the tangy and sweet flavors in the salad dressing. When I'm in a pinch for time, I speed things up with canned vegetables.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1-3/4 cups frozen French-style green beans
1-3/4 cups frozen peas
1-1/2 cups canned white or shoepeg corn
1-1/2 cups frozen lima beans
1 medium red onion, chopped
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 jar (2 ounces)sliced pimientos, drained
1 cup sugar
3/4 cup cider vinegar

Steps:

  • In a large bowl, combine the first eight ingredients. In a small saucepan, bring the sugar and vinegar to a boil; boil for 3 minutes. Pour over vegetables. cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 58g carbohydrate (33g sugars, Fiber 7g fiber), Protein 7g protein.

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