HERBY GREEN BEAN SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
- Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
- Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
HERBY CABBAGE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Stir together the oil, vinegar, mustard, shallots, 1/2 teaspoon salt and a few grinds of black pepper in a large salad bowl. Add the cabbage, parsley, chives, oregano and thyme and toss to coat. Let stand at least 15 minutes or refrigerate up to 24 hours before serving.
HERBY RED, WHITE & GREEN BEAN SALAD
This is a mild, very lightly dressed bean salad that relies on fresh herbs for its flavor. While you could probably use whatever herbs you like, one thing I would not do is substitute dried for fresh. I like this as-is or over hot or cold pasta. My husband likes to mix tuna into his. I came up with this as I was out the door one day and couldn't be bothered to look up a recipe - since I only had 15 minutes or I'd be late for work, it literally takes only minutes to prepare. I used Kraft Light Done Right Zesty Italian in this. While you can eat this right away, it's much better after refrigerating for at least a few hours.
Provided by Vino Girl
Categories Lunch/Snacks
Time 15m
Yield 6 cups
Number Of Ingredients 15
Steps:
- Gently and thoroughly combine all ingredients except cheeses in a large bowl; cover and refrigerate to allow flavors to develop (at least a few hours, overnight is better).
- Gently stir in cheeses before serving.
Nutrition Facts : Calories 231.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 3.4, Sodium 362.8, Carbohydrate 40, Fiber 11.8, Sugar 2.2, Protein 15.2
DRESSING FOR THREE BEAN SALAD
Three bean salad basically includes a can each of green beans, wax beans, and kidney beans. Other fresh veggies, like sliced onion, can be added. This is the basic recipe for dressing a three bean salad.
Provided by kayc1218
Categories Beans
Time 12m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in small saucepan and bring to a boil to dissolve sugar. Allow to cool slightly and pour over beans/veggie mixture.
Nutrition Facts : Calories 106.5, Fat 9.1, SaturatedFat 1.2, Sodium 145.9, Carbohydrate 6.3, Sugar 6.3
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- Top and tail the green beans, and rinse in fresh water. Leave to drain, then put inside a large ziplock bag with the very thinly sliced lemon (including the pith). Season with salt and pepper. Seal the ziplock bag and use a rolling pin or something heavy to smash the beans until they’re mostly split and have broken up a bit - this makes them absorb lots of flavour from the lemon and seasoning.
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