Cucumber String Green Bean And Olive Salad Food

CUCUMBER, STRING BEAN, AND OLIVE SALAD

Steps:

• Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
• Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
• Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

GREEN BEANS WITH HERBS AND OLIVES

Steps:

• Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
• Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
• Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)

Steps:

• Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
• Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
• If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
• Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
• Toss and mix well and either serve immediately, or refrigerate if serving cold.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

SAUTéED STRING BEANS RECIPE

Steps:

• Cook and stir beans in half of the dressing in large skillet on medium heat 5 min. or just until crisp-tender.
• Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
• Sprinkle with almonds.

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

CUCUMBER, BEAN AND OLIVE SALAD

Steps:

• Cook beans till tender.
• Cool beans in ice water.
• Drain and cut beans in half lengthwise.
• Peel cucumbers and cut in half lengthwise. Remove seeds and slice into 1/2 pieces.
• Combine beans, cucumbers, olives and parsley leaves in serving bowl.
• Whisk together mustard, vinegar, salt and pepper.
• Slowly add oil, constantly stirring.
• Combine with salad just before serving.

OLIVE-CUCUMBER TOSSED SALAD

Steps:

• In a large bowl, combine the salad dressing, cucumbers, olives and Creole seasoning. Cover and refrigerate for at least 30 minutes. , Just before serving, place the salad greens in a large bowl; add cucumber mixture and toss to coat.