Green Bean Tomato And Salami Salad Food

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TOMATO-GREEN BEAN SALAD



Tomato-Green Bean Salad image

Feta cheese adds a salty kick to this fuss-free salad. Estelle suggests making it a day ahead so that the flavors can meld. Estelle Lauletta - Boston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1/2 pound fresh green beans, trimmed
1-1/2 cups cherry tomatoes, halved
3/4 cup pitted ripe olives, halved
1/4 cup Italian salad dressing
2/3 cup crumbled feta cheese

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , In a large bowl, combine the beans, tomatoes and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 153 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 626mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES



Fresh Green Bean Salad with Basil And Tomatoes image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds fresh green beans
1 tablespoon sugar
1 tablespoon and 1 teaspoon salt
1 recipe Garlic-Basil Dressing, recipe follows
5 firm ripe tomatoes, sliced
4 sprigs fresh basil, for garnish
1 clove garlic
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola, corn or vegetable oil
15 fresh basil leaves

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, TOMATO AND SALAMI SALAD



Green Bean, Tomato and Salami Salad image

Great SUMMERTIME LUNCHEON (or Picnic for Two) when served chilled, with a platter of cheese and crusty French bread...EASY & TASTY....Make several hours ahead for flavors to blend.

Provided by Sandylee

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb salami (chunk form, rather than sliced)
1 lb green beans
1/4 cup sliced green onion
3 tomatoes
1 tablespoon dijon-style mustard
1 tablespoon white wine vinegar
1 dash salt
1 dash fresh ground pepper
1/4 cup olive oil

Steps:

  • Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
  • Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
  • Cut tomatoes into wedges and add to the green bean mixture in bowl.
  • For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
  • Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
  • Cover and refrigerate for two hours or more.
  • NOTE: Recipe can be doubled or halved.

Nutrition Facts : Calories 320.1, Fat 26.5, SaturatedFat 7.5, Cholesterol 40.4, Sodium 699.9, Carbohydrate 13.3, Fiber 5.2, Sugar 5, Protein 10.2

CREAMY GREEN BEAN & TOMATO SALAD



Creamy Green Bean & Tomato Salad image

A wonderful summer salad! My husband love this, which is why we have it three times a week when the beans are in season. I hope you enjoy this as much as we do!

Provided by Graybert

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fresh green beans, washed and cut into diagonal pieces
4 tablespoons extra virgin olive oil
2 tablespoons white vinegar
1/2 teaspoon Dijon mustard
3 cloves garlic, crushed
salt and pepper
2 roma tomatoes, sliced on the diagonal

Steps:

  • Cook green beans until just tender.
  • Drain and cool.
  • Mix remainder of ingredients (except tomato) in a blender until creamy.
  • Toss beans, tomatoes and dressing together.
  • Serve and enjoy.

Nutrition Facts : Calories 145.8, Fat 13.7, SaturatedFat 1.9, Sodium 12.7, Carbohydrate 5.5, Fiber 1.8, Sugar 2.5, Protein 1.4

QUICK GREEN BEAN AND TOMATO "SALAD"



Quick Green Bean and Tomato

Sometimes the simple flavors are the best! An easy, inexpensive side dish that makes me think of summer even in the winter. You can play around with the ingredients to make it your own.

Provided by MommaEllen

Categories     Vegetable

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 3

1 (14 ounce) can green beans (or use 2 cups fresh green beans)
1/2 cup Italian salad dressing
1 medium tomatoes, cubed (or use 1 cup cherry tomatoes)

Steps:

  • Heat beans in small pot over low heat until heated through.
  • Take off heat and add salad dressing.
  • After cooling 10 minutes, add tomato.
  • Chill 1 hour and serve.
  • Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.

Nutrition Facts : Calories 243.6, Fat 17, SaturatedFat 2.7, Sodium 986.7, Carbohydrate 22.7, Fiber 7.5, Sugar 9.3, Protein 4.4

GREEN BEAN-CHERRY TOMATO SALAD



Green Bean-Cherry Tomato Salad image

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh green beans, trimmed
1 pint cherry tomatoes, halved
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1-1/2 teaspoons sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GREEN BEAN, TOMATO AND MOZZARELLA SALAD



Green Bean, Tomato and Mozzarella Salad image

Make and share this Green Bean, Tomato and Mozzarella Salad recipe from Food.com.

Provided by Marie

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups fresh green beans, cooked til tender
8 ounces mozzarella cheese, cubed
1/2 cup Italian dressing (I use prepared Good Seasons)
4 tomatoes, cut up
1/3 cup chopped fresh basil

Steps:

  • Mix all ingredients together and chill for an hour before serving.

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