French Cut Bean Gelatin Salad Food

MARINATED GREEN BEAN SALAD

Steps:

• Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
• Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
• Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

FRENCH BEAN SALAD

Steps:

• In a serving bowl, combine the beans, onion and bacon; stir in dressing. Refrigerate until serving.

13 CLASSIC FRENCH SALADS YOU'LL ADORE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French salad in 30 minutes or less!

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

EASY FRENCH - CUT GREEN BEAN SALAD

Steps:

• Open and drain the beans, then put into a medium bowl.
• Add the finely diced onion.
• Add the mayonnaise and salt and pepper and toss.

SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE

Steps:

• Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
• Crumble the cheese over the salad.

FRENCH POTATO AND GREEN BEAN SALAD

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
• When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
• Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
• To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
• When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
• Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

FIVE-BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.