Garden Fresh Green Bean Salad Food

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.

GARDEN BEAN SALAD

Steps:

• Soak the diced onion in cold water, 10 minutes.
• Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
• Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
• Before serving, stir the parsley and chives into the salad and season with salt and pepper.

FRESH GREEN BEAN SALAD

Steps:

• Mix salad ingredients together.
• Mix dressing ingredients together (except the feta).
• Toss everything together.
• Best if it stands for at least an hour at room temperature.
• To serve top each serving with feta.
• This stores well for a long time in a large ziploc bag if you only add the feta when served.

GARDEN FRESH THREE BEAN SALAD

Steps:

• Boil green and yellow beans together in salted water for about 10-12 miutes.
• Add the lima beans and cook another 2 minutes.
• Drain and set in a serving bowl.
• Whisk together salt, pepper, a pinch of sugar, olive oil, onions,garlic, lemon juice, and parsley.
• Combine dressing and beans and let sit for 10 minutes.
• Season again with salt& pepper if needed and serve.

FRESH GREEN BEAN SALAD

Steps:

• Dissolve the chicken stock cube in the water and add the trimmed green beans.
• Boil for about 10 minutes (they should still be fairly crisp).
• Drain and rinse briefly under cold water.
• Arrange in a shallow bowl and pour over the French dressing while the beans are still warm (This ensures the beans "soak up" the dressing).
• Leave to cool completely.
• Arrange the sliced tomato and onion around the edge of the bowl and garnish with whole or chopped black olives, if desired.

FRESH THREE-BEAN SALAD

Steps:

• If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
• Add onions and canned beans to serving bowl.
• Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
• Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
• Add parsley and season to taste just before serving.

FRESH GREEN BEAN SALAD

Steps:

• Clean and cut veggies. I like to blanch green beans for 1-2 minutes in salted boiling water, the plunge into ice water.
• Toss veggies with vinaigrette in a bowl and allow to marinate a couple of hours.
• Save leftovers, they get better the next day. Also good with fresh canned tuna for a quick lunch.