ITALIAN MARINATED GREEN BEAN SALAD
Steps:
- Bring a pot of salted water to a boil. Trim the green beans, and slice any long ones in half, then drop them into the boiling water for just 2-3 minutes. Remove the pot from heat and drain the green beans in a colander in the sink. Rinse with cold water.
- While the green beans are cooking, thinly slice the red onion and drain the chickpeas. Whisk together the olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt.
- Combine the green beans, red onion, chickpeas, and dressing in a large bowl. Mix until well combined.
- Serve right away, or transfer the salad to an airtight container in the fridge to serve later. Enjoy!
Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 10 g, Fat 29 g, SaturatedFat 4 g, Sodium 161 mg, Fiber 10 g, Sugar 8 g, ServingSize 1 serving
ITALIAN GREEN BEAN SALAD
Basil and red pepper lend bright flavor to this green bean salad. You'll love the crunch pine nuts provide! Kathy Kittell - Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,
Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
TUSCAN SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
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
ITALIAN GREEN BEAN POTATO SALAD
Steps:
- Clean the potatoes of any visible dirt and place the skin-on potatoes into a 4-5-quart pot and fill with water. Bring to a boil and boil on a medium heat until the potatoes are fork tender. Depending on the size, between 20 and 30 minutes. Do not discard the potato water.
- As the smaller potatoes are done, remove with a spider or strainer to your cutting board and once cool enough to handle, peel the skin off with the blade of a small paring knife. Hold the potato from sliding with a kitchen towel as you peel.
- As each potato is peeled, slice into thick slices and place in a large mixing bowl and drizzle on a little of the olive oil. Keep removing, peeling, slicing and oiling until all of the potatoes are done. Use ¼ cup of the oil in this step. Set aside.
- The potato water will be used in a future step, do not discard.
- In a small bowl, mix the lemon zest, lemon juice, onion, garlic, parsley, mustard, one teaspoon of the salt, pepper and two tablespoons of the oil, then add to the potatoes and toss. Set aside.
- Heat the potato water back to boiling and add the second teaspoon of salt as well as the teaspoon of baking soda. The soda will keep the beans green in color.
- Add the green beans and cook just until tender, but still with a little crunch. Timing will vary depending on the type and size.
- Have a bowl of ice water waiting and when the beans are cooked, drain them into a colander then plunge into the ice water to stop the cooking. Drain and pat dry on paper towels.
- Add the blanched cooled green beans, the cut cherry tomatoes and the torn mint and toss. Taste, add more salt and pepper as needed and toss again.
- Pour into a serving bowl and drizzle on the remaining two tablespoons of olive oil and serve.
Nutrition Facts : ServingSize 1 portion, Calories 258 calories, Sugar 4 g, Sodium 214.1 mg, Fat 14.4 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 31 g, Fiber 4.1 g, Protein 4.1 g, Cholesterol 0 mg
COLD GREEN BEAN SALAD
This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.
Provided by Dale
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.6 g, Fat 15.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1212.6 mg, Sugar 6.9 g
ITALIAN BEAN SALAD
All you need is five minutes to make this Italian Bean Salad! It's a delicious side dish that's vegan, gluten free and heart healthy!
Provided by Mamma C
Categories Side Dish
Time 5m
Number Of Ingredients 9
Steps:
- In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
- Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
- In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
- Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.
Nutrition Facts : Calories 54 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 246 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)
A super quick and easy hot or cold green bean salad, popular in Italy.
Provided by adapted by Christina Conte
Categories Side Dishes
Time 18m
Number Of Ingredients 5
Steps:
- Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
- Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
- If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
- Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
- Toss and mix well and either serve immediately, or refrigerate if serving cold.
Nutrition Facts : Calories 72 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 587 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ITALIAN BEAN & OLIVE SALAD
A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 9
Steps:
- On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
- Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.
Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium
EASY, COLD BALSAMIC GREEN BEAN SALAD
This Easy, Cold Balsamic Green Bean Salad is a healthy and quick summer salad recipe with fresh string beans, tomato, feta cheese, and homemade Italian dressing. Feel free to top with bacon and almonds if you want a little crunch!
Provided by Brandi Crawford
Categories Appetizer Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- Add about 6 cups of water to a large pot on the stove. Boil the water.
- When the water has boiled, add the green beans. Cook for 2-3 minutes until the green beans turn very bright green and are crisp.
- Remove the green beans from the pot and rinse with cold water. Dry the green beans.
- Add the green beans to a large bowl with the balsamic vinegar, olive oil, feta, tomatoes, basil, sliced onions, salt and pepper to taste.
- Stir to combine all of the ingredients.
- Chill in the fridge for 45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 4 g, Protein 4 g, Fat 5 g
32 EASY ITALIAN APPETIZERS TO KICK OFF ANY MEAL
These Italian appetizers are the perfect way to start a meal! From bruschetta to meatballs, everyone will gobble up these delicious Italian finger foods.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Italian starter in 30 minutes or less!
Nutrition Facts :
ITALIAN STRING BEAN SALAD
Make and share this Italian String Bean Salad recipe from Food.com.
Provided by DSimone
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil string beans 4-5 minutes, cooked but still a crisp bite. Steaming a great option as well. Cool under cold water to stop cooking. Place in serving bowl. Mix dressing ingredients then toss with string beans. Best served room temperature. Making ahead will increase the flavors.
- Enjoy!
Nutrition Facts : Calories 66, Fat 5.2, SaturatedFat 0.7, Sodium 4.1, Carbohydrate 4.7, Fiber 1.8, Sugar 2, Protein 1.1
SUMMER GREEN BEAN SALAD
Make and share this Summer Green Bean Salad recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread the pine nuts in a dry, heavy skillet.
- Toast over medium heat, shaking the pan, until golden, about 5 minutes.
- Bring a large pot of salted water to the boil.
- Add the beans and cook over medium-high heat until tender, about 8 minutes.
- Drain and refresh under cold water; drain.
- In a medium pan, heat 2 tblsps of the oil.
- Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
- Add the vinegar and reduce by half, 1 to 2 minutes.
- Scrape the contents of the pan into a large bowl.
- Whisk in the mustard and the remaining 4 tblsps of olive oil.
- Add the green beans, scallions, dill and lemon zest and toss.
- Season with salt and pepper.
- The salad can be made up to 3 hours ahead.
- Keep covered at room temperature.
- Sprinkle with toasted pine nuts and serve.
Nutrition Facts : Calories 198.7, Fat 16.1, SaturatedFat 1.9, Sodium 17.7, Carbohydrate 13.2, Fiber 4.4, Sugar 2.1, Protein 3.9
ITALIAN GREEN BEAN SALAD
Italian Green Bean Salad is a cold salad featuring thin style green beans, tomatoes and onions tossed in a tasty vinaigrette. A healthy sprinkling of Parmesan cheese takes this salad from good to great. Serve along side grilled chicken for the perfect meal.
Provided by Barbara
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to boil. (1/2 teaspoon salt for every cup water).
- Add green beans and cook until tender but not completely soft, approximately 5 minutes.
- Prepare vinaigrette by mixing together oil, red wine vinegar, garlic, salt, mustard and pepper.
- Add cooked beans directly to dressing while still warm. Toss to coat.
- Cover and refrigerate for a minimum of 45 minutes.
- Just before serving, gently mix in tomato wedges and onion slices. Sprinkle with Parmesan cheese.
MARINATED GREEN BEAN SALAD
Crisp-tender steamed green beans tossed with a shallot-infused vinaigrette makes a snappy summer or fall marinated green bean salad side dish.
Provided by Molly Watson
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.
- If you're using a steam basket, choose a pot that will fit the basket. Fill the pot with an inch of water and bring it to a boil or bring a 1/2 inch of water to a boil in a frying pan. Or put the beans in a microwave-safe container with 2 tablespoons of water.
- Put the green beans in a steamer basket over the boiling water (or in the frying pan with the water), cover, and cook until as tender as you like: 3 minutes for crisp-tender green beans and closer to 6 minutes for fully cooked beans. Or microwave in 1-minute intervals until the desired temperature is reached.
- Once the beans are steamed , immediately plunge them in the ice water. Swish the beans around until they're completely cool. Dry them thoroughly. Put the dried green beans in a shallow dish.
- Peel and mince the shallot or onion, vinegar, and salt in a small bowl. Whisk the sugar, mustard, and oil into the shallot mixture. Pour the dressing over the green beans, toss so all the green beans are coated with the dressing, cover the container, and chill at least 1 hour and up to overnight.
Nutrition Facts : Calories 94 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 90 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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- Scrub potatoes clean. Leaving the skins on, place the potatoes in a large pot. Fill the pot with enough water so that the water is two inches higher than the potatoes. Add about a teaspoon of salt to the water. Place the pot on the stove over high heat, covered. When the water comes to a boil, lower the heat to a simmer and cover. Cook the potatoes for 20-25 minutes, checking on any smaller ones to see if they are done sooner and need to be removed from the pot with a slotted spoon. The potatoes are done when you can easily insert a fork into the center.
- While the potatoes are cooking, cook your frozen green beans in the microwave according to the package instructions. (If using fresh green beans, rinse them and snap off the ends. Boil or steam them until they are cooked to your liking.) Drain and toss them with one teaspoon of olive oil and set them aside.
- Carefully remove cooked potatoes with a slotted spoon and place them in a single layer on a large platter or sheet pan to cool.
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- Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.
- Add the string beans and blanch for about 2-3 minutes or until crisp tender and bright green in color.
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- Drain beans, rinse with cold water, and transfer to a bowl full of ice water. Once cool, drain the beans again and set aside.
- Meanwhile, in a large bowl (or in a jar with a lid) whisk or shake together garlic, herbs, olive oil, and vinegar until completely combined. Season with salt, to taste.
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- Cook green beans to desired doneness. Drain off water and immediately immerse the beans in very cold or ice water if you wish to serve cold. Drain beans and dry on paper towels. To serve hot, place drained beans in a bowl
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- Green Bean and Tuna Salad with Basil Dressing. If you're having salad for dinner in the summertime, you want three things: minimal cooking, lots of fresh vegetables, and enough protein to feel filling.
- Mixed Beans With Peanuts, Ginger, and Lime. This is the brightly flavored, high-summer dish to make when beans are everywhere at the market. You can use a single kind, but it's more fun—and more colorful—with a mix of green, wax, Romano, and so on.
- Green Beans and Cucumbers With Miso Dressing. Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible.
- 3-Ingredient Charred Green Beans With Ricotta and Lemon. Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for a special meal.
- Skillet-Charred Summer Beans with Miso Butter. Charring the beans in a cast-iron skillet gives them an irresistible smokiness that plays off the rich flavors of the miso butter, but you could grill them, or simply blanch them, instead.
- Smashed Green Bean Salad With Crispy Shallots. Fish sauce is a green vegetable's best friend, and here it gives depth to a delicious citrusy dressing. Smashing the green beans with a rolling pin helps them absorb the flavors—and relieves you of the need to cook them.
- Stir-Fried Green Beans with Coconut. This preparation from chef Suvir Saran pairs green beans with unsweetened coconut, cumin, curry leaves, fresh chiles, and a few other spices, and would make a terrific accompaniment to a meal of lentils and rice.
- Green Vegetable Salad. Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing—creamy, herby, and lemony, with a little bit of garlic and anchovies—for a healthful, vibrant, and verdant salad.
- Slow-Cooked Green Beans With Harissa and Cumin. This is the ideal summer recipe in that it doesn't involve a lot of effort: Simply toss the beans with olive oil and aromatics, stick them in the oven, and come back an hour later to an impossibly soft, caramelized side dish.
- Roasted Niçoise Salad with Halibut. Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner, which you can get on the table in under an hour.
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- Fill a large saucepan about 2/3 full with water and bring it to a boil. Fill a medium bowl with ice and water and set aside. Add the cut green beans to the boiling water and cook for 4 minutes or until beans are crisp tender. Transfer the beans with a spider or slotted spoon to the ice water to immediately stop the cooking. Set aside.
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- Mom’s Green Bean Salad. If you’re going to make a green bean salad, why not start with a tried-and-true recipe straight from Mom herself? Mom’s Green Bean Salad at Served From Scratch is a great basic two-bean salad recipe.
- Italian Green Bean Salad. Italian green bean salad is one of the most popular green bean salad recipes because this region of Europe is known for its bright, crunchy green beans.
- Balsamic Green Bean Salad with Tomatoes. This recipe at The Rustic Foodie is another variation on the traditional Italian green bean salad, and this version uses balsamic vinegar rather than red wine vinegar.
- Green Bean and Couscous Salad. If you’re looking for a slightly different take on green bean salad, this salad with couscous over at Especially Vegan UK is great for bringing a little Mediterranean flair to your next barbeque or family gathering.
- Green Beans with Almonds and Pomegranate Seeds. One of the best things about green bean salad as a side dish is that it can be changed up with many different secondary ingredients and dressings to swap out the flavors and textures in the salad for different meals.
- Asian Green Bean Salad. Along with Italian variations on the green bean salad, another popular version of green bean salad that appears on dinner menus around the world is Asian green bean salad.
- Mushroom and Green Bean Salad. This green bean salad is quite different from any other green bean salad in this recipe round-up. Rather than using a vinegar-based dressing, this green bean salad at Me Cooks takes inspiration from egg salads and potato salads by incorporating a creamy mayonnaise-based dressing instead.
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