GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
SAUTEED CORN WITH TOMATOES & BASIL
"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CHERRY TOMATO CORN SALAD
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA
Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Nutrition Facts : Calories 166.22 kcal, Carbohydrate 7.93 g, Protein 3.94 g, Fat 14.04 g, SaturatedFat 3.81 g, Cholesterol 13.79 mg, Sodium 338.3 mg, Fiber 2.13 g, Sugar 4.2 g, ServingSize 1 serving
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL
If you can't find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
Provided by Tasha DeSerio
Categories Side dishes
Yield six to eight.
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.
- Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil. Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef's knife to mash the garlic. A pinch of kosher salt helps the process along.
- Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.
Nutrition Facts : ServingSize six to eight., Calories 167 kcal, Fat 89 kcal, SaturatedFat 1 g, TransFat 10 g, Carbohydrate 19 g, Fiber 4 g, Protein 3 g, Sodium 143 mg, UnsaturatedFat 8 g
ZESTY SOUTHERN PASTA AND BEAN SALAD
A colorful and simple little side dish that has been a big hit at potlucks and picnics. It is easy to prepare, healthy and delicious!
Provided by ARIA_MC
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
- Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
- Chill salad in refrigerator until ready to serve.
Nutrition Facts : Calories 267 calories, Carbohydrate 48.6 g, Fat 4.8 g, Fiber 8.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 642.7 mg, Sugar 4.8 g
GRILLED CORN SALAD WITH GREEN BEANS AND TOMATOES
Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party. You can also use simple steamed or boiled corn, if you would like.
Time 15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
- Cut kernels off corn cobs and put in a large bowl.
- Add beans, tomatoes, onion and basil.
- Drizzle with vinaigrette and toss to combine.
- Top with ricotta salata and serve.
Nutrition Facts : Calories 160 calories, Fat 9 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 210 milligrams, Carbohydrate 16 grams, Protein 4 grams
GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL
This salad is as delicious as it is beautiful, and makes for a great BBQ sidedish. Sometimes when I get the winter blahs, I'll make this and it feels like summer again!
Provided by Whipper
Categories Corn
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD
Categories Salad Onion Tomato Side Picnic Basil Green Bean Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
- Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.
COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES
I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party.
Provided by Jennifer
Categories Green Bean Salad
Time 10h40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
- Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
- Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 8.1 g, Cholesterol 12.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 163.8 mg, Sugar 1.8 g
GREEN BEAN, CHERRY TOMATO AND BASIL SALAD
Make and share this Green Bean, Cherry Tomato and Basil Salad recipe from Food.com.
Provided by Cindy Rose
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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.
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
TOMATO, PEACH, AND CORN SALAD RECIPE
Summers are synonymous with salads-from green, leafy salads and pasta salad to Southern staples like chicken salad and potato salad. But instead of calorie-dense, mayo-filled picnic salads, it's time to put that bounty of seasonal fruits and vegetables to good use. This fresh, vibrant recipe is filled with garden and farmers' market finds, but it doesn't require a lot of ingredients. However, you'll discover the best of the season is highlighted here. Just make sure everything used is at its peak for maximum flavor. Not only does this salad taste like summer, but it's also a quick dish to pair with grilled main-course favorites. We love all of the bright and colorful add-ins, which makes this salad look like a fiesta on a plate. Opting for fresh fruits and produce, a zesty vinaigrette, seasonings, and cheese is what really allows this side to shine. Here, a delicious blend of sweet corn, ripe peaches, and juicy beefsteak tomatoes is tossed with salt and black pepper, sweetened with a make-ahead Honey Vinaigrette, and enriched with salty Feta cheese. At first glance it may seem like an unlikely combination, but all of the ingredients marry well. We suggest using uncooked corn and tomatoes that are firm yet slightly soft to the touch to give this salad a nice crunch. A variety of tomatoes can be substituted, and you can also use edamame or frozen and thawed corn kernels if fresh ears aren't available. Blue cheese or ricotta salata are appropriate swaps for Feta cheese. One last note from our Test Kitchen: Be sure to toss all the ingredients at the last minute and serve immediately, because as the tomatoes mascerate in the vinegar, extra liquid is released. For added flavor and color, garnish with basil. You'll love every sweet and savory forkful of this confetti-like salad.
Provided by Southern Living Editors
Categories Salad
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.
ROASTED GREEN BEANS AND CHERRY TOMATO SALAD
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Toss green beans in olive oil and some salt and pepper and spread them out on a baking sheet. Roast in oven for 35 minutes, stirring ocassionaly. Transfer to a large mixing bowl and toss with cherry tomatoes, basil and pumpkin seeds. Season to taste with salt and pepper. Serve warm or room temperature.
CORN AND BLACK BEAN SALAD
If you like 'southwest cuisine' you will love this.
Provided by Jodi T.
Categories Salad Beans Black Bean Salad Recipes
Time 13h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
- In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 28.6 g, Fat 8.4 g, Fiber 7.1 g, Protein 7.5 g, SaturatedFat 1 g, Sodium 805 mg, Sugar 4.6 g
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