ITALIAN GREEN BEAN SALAD RECIPE
Italian Green Bean Salad is always the side dish of choice at this time of year! Tender green beans are boiled and tossed with a simple vinaigrette of olive oil, red wine vinegar, crushed garlic and dry oregano to create this staple Italian salad.
Provided by Nadia Fazio
Categories Side dish, Salads
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Trim the ends of the beans, rinse and boil until fork tender, about 5 minutes. At this point you can drain them and add them directly to a bowl for serving. Or, if you wish to retain their vibrant green color, plunge them into a large bowl of icy water and drain immediately. Transfer to a large bowl.
- Add the remaining ingredients: olive oil, red wine vinegar; crushed garlic clove; dry oregano; dried red chili (optional); fresh chopped parsley and salt, to taste.
- Toss well and serve immediately or place in the refrigerator until ready to serve.
Nutrition Facts : Calories 134 kcal, Carbohydrate 9 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 300 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
POTATO GREEN BEAN SALAD
Steps:
- In a large bowl make the vinaigrette by whisking the Dijon mustard, extra virgin olive oil, red wine vinegar, salt, pepper, and herbs. Add the red onions into the bowl, mix, and set aside.
- Bring a large pot of salted (2 Tbsp kosher salt) water to a boil. Once boiling add in the potatoes and cook for 7 minutes. Add in the green beans and continue to cook until the green beans are bright green and the potatoes are almost fork tender (about 3-5 more minutes).
- Remove the green beans with a slotted spoon and set them aside. Drain the potatoes into a colander.
- Place the warm potatoes into the vinaigrette and toss to coat. Next, add in the green beans and toss them together. Taste test and make any final adjustments to salt and pepper if required.
- Finally, add the cherry tomatoes on top and serve. Enjoy!
Nutrition Facts : Calories 341 kcal, Carbohydrate 44 g, Protein 5.6 g, Fat 17.3 g, SaturatedFat 2.5 g, Sodium 419 mg, Fiber 8.5 g, Sugar 5.9 g, ServingSize 1 serving
GREEN BEAN SALAD WITH RED WINE VINAIGRETTE
This GREEN BEAN SALAD is an easy and delicious alternative to leafy green salads! It's great for summer potlucks, and pairs perfectly with sliced tomatoes and creamy feta.
Provided by Megan Gilmore
Categories Salad
Time 14m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the green beans and cook until they are bright green, about 4 minutes. (This keeps the beans crisp and crunchy, but for more tender beans cook them closer to 8 minutes, or until they are to your liking.) Transfer the green beans to a large bowl of ice water to stop the cooking. Let cool, then drain them and blot dry with a towel.
- In a small bowl, whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon of salt, and several grinds of black pepper.
- Arrange the green beans and cherry tomatoes in a serving dish. Pour the vinaigrette over the top and toss. Top with the feta.
- Serve immediately or store in the fridge for up to 4 days.
Nutrition Facts : Calories 165 kcal, Carbohydrate 18 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 123 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
GREEN BEAN SALAD WITH BASIL VINAIGRETTE
Categories Salad Bean Cheese Vegetarian Basil Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
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.
RED POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Categories Salad Potato Side Fourth of July Picnic Green Bean Fortified Wine Summer Shallot 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 beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.
RED POTATOES & GREEN BEAN SALAD WITH DIJON VINAIGRETTE
Very good side dish! Can be made 1 day ahead! Given to me by my friend across the street, she got this from a Bon Appetit magazine. She is a wonderful cook!
Provided by Beaner in Washington
Categories Beans
Time 36m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes.
- Drain.
- Transfer to bowl of ice water.
- Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
- Drain; transfer to large bowl.
- Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
- Whisk, vinegar, shallot, and mustard in small bowl.
- Gradually whisk in oil.
- Pour over potatoes and toss to coat.
- Cool completely.
- Mix in green beans and parsley.
- Season to taste with salt& pepper.
- Can be made 1 day ahead.
- Cover& refrigerate.
- Serve cold or at room temperature.
Nutrition Facts : Calories 407.4, Fat 24.4, SaturatedFat 3.4, Sodium 46.1, Carbohydrate 43.2, Fiber 6.1, Sugar 3.1, Protein 5.5
VINEGAR AND OIL BEAN SALAD
This is another old time recipe--one I make for the holidays too. All my family raves and it gets made regularly every year. This is one of those raves.
Provided by Darlene Summers
Categories Potluck
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Empty liquid off beans and rinse the beans; add onion and mix.
- Dressing: In a small pan, put all dressing ingredients and bring to a boil.
- Cool before pouring over bean mixture.
- Cover and refrigerate till good and cold.
- This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.
Nutrition Facts : Calories 395.6, Fat 18.5, SaturatedFat 2.6, Sodium 574, Carbohydrate 51.6, Fiber 9.3, Sugar 26.7, Protein 8.6
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