Green Bean And Basil Salad Food

GREEN BEAN AND BASIL SALAD

Steps:

• Cut or snap off blossom end of beans (green & yellow).
• Wash beans.
• Cut beans into 1 inch pieces.
• Blanch beans in boiling water for 3 minutes or until done to desired tenderness.
• Cool beans in ice water to prevent continued cooking.
• Drain well.
• Toss beans with kidney beans, onions and basil.
• In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigourously.
• Pour on top of bean mix.
• Serve immediately or store in fridge for up to 24 hours to let flavours blend.

BASIL BEAN SALAD

Steps:

• In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

BASIL AND BALSAMIC GREEN BEAN SALAD

Steps:

• Blanch the green beans in salted boiling water for one or two minutes. Strain then plunge into an ice bath. Strain again, and spread them on a towel to dry while you prep the other ingredients.
• Combine all ingredients through the basil, reserving 1/4 cup toasted pine nuts.
• Whisk vinegar, oil, garlic, dijon mustard and sugar until emulsified. Toss with green bean mix. Let the salad marinate for up to an hour, top with the remaining pine nuts. You can serve it immediately, but the longer it marinates, the better it will taste. It was even more delicious for lunch the next day.

POTATO, GREEN BEAN, AND BASIL SALAD

Steps:

• Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
• Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.

FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD

Steps:

• Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
• Bring to a boil.
• Add the string beans.
• Cover and bring to a strong boil for 5 minutes.
• They just turn crunchy, cooked and a wonderful green (not brownish!).
• Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
• Toss the beans with 2 tbsp white wine vinegar and oil.
• Season and set aside.
• Peel the tomatoes if desired but it is not necessary.
• Slice crosswise very thinly.
• Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
• Sprinkle generously with salt and pepper.
• Tomatoes need a lot of salt.
• Then sprinkle with vinegar and oil.
• Wash the fresh basil leaves and separate the leaves.
• Pile the largest leaves together.
• Roll the leaves into a tight bundle and slice them into very thin, long strips.
• Cut the onion into very thin slices and separate the slices into individual rings.
• With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

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

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.

GREEN BEAN, CHERRY TOMATO AND BASIL SALAD

Steps:

• Bring large pot of salted water to a boil. Add the green beans and cook about 4 minutes. Drain and set aside on a towel to cool.
• In large bowl, stir together shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in oil.
• Add cherry tomatoes and toss. Add beans and basil and toss again. Adjust seasoning.

WARM GREEN BEAN SALAD WITH PINE NUTS AND BASIL

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain.
• Place beans in bowl of ice water to cool.
• Drain well.
• Pat dry with paper towels.
• Heat oil in heavy large skillet over medium-low heat.
• Add pine nuts and sauté until light brown, about 6 minutes.
• Add garlic; stir 1 minute.
• Add green beans to skillet; sauté until heated through, about 5 minutes.
• Stir in basil.
• Season with salt and pepper.
• Transfer to bowl and serve.

GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL

Steps:

• Cut the corn kernels from the ears, while bringing a pot of water to a boil.
• When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
• Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
• Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
• Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
• Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
• Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE

Steps:

• Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

GREEN BEAN AND BASIL SALAD

Steps:

• Steam the green beans for about 10 minutes, until tender.
• You can also cook them in the microwave for about 4 minutes.
• Set aside in a bowl.
• Whisk together the oil, vinegar and seasonings.
• Pour this over the green beans.
• Add the scallions and toss gently.
• Cover and place in the fridge until cold.
• The flavor really intensifies if you let the salad chill for 24 hours.