Crunchy Chopped Green Bean Salad Food

CRUNCHY CHOPPED GREEN BEAN SALAD

Crunchy Chopped Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

12 ounces green beans, sliced into 1-inch bite-size pieces and blanched until bright green
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup olives, pitted and chopped
4 radishes, sliced paper-thin on a mandoline
1 English cucumber, diced
1 shallot, sliced paper-thin on a mandoline
One 4-ounce jar hearts of palm, drained and chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.

CRUNCHY GREEN BEAN SALAD

Crunchy Green Bean Salad image

I made this as a spur-of-the-moment side dish for one of our holiday dinners. Surprisingly, everyone loved the flavor and the crispness of the green beans.

Provided by Jennifer Bass

Categories Other Salads

Time 30m

Number Of Ingredients 7

Ingredients

1 lb fresh green beans, ends cut and beans sliced in half
1/2 pt cherry tomatoes, halved
1/2 c freshly sliced baby portobello mushrooms
1/4 c balsamic vinaigrette
2 Tbsp parmesan cheese, freshly grated
2 Tbsp extra-virgin olive oil
1/4 tsp garlic salt

Steps:

1. In a medium-sized skillet, heat 2 tablespoons of extra-virgin olive oil. Add beans and stir for about 5 minutes. Add tomatoes and mushrooms. Season lightly with garlic salt. Once beans are cooked, but still crisp, stir in the vinaigrette to coat the vegetables. Remove from skillet and place in serving dish. Garnish with Parmesan cheese.

CRUNCHY GREEN BEAN SALAD

Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

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