CLASSIC THREE BEAN SALAD
Steps:
- For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
- For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
- Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.
MARKET GREEN BEAN SALAD
In summer, I make a big batch of this with fresh picked beans and serve it as a main dish with crusty French bread.
Provided by Lorac
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place green beans, basil and salad greens in a serving bowl.
- Place oil, vinegar, mustard, garlic, salt and pepper in a small bowl, whisk together until well blended.
- Pour over the salad and toss.
- Top with egg and bacon and serve.
Nutrition Facts : Calories 270.1, Fat 24.4, SaturatedFat 6, Cholesterol 174.4, Sodium 384.4, Carbohydrate 4.8, Fiber 1.9, Sugar 1.2, Protein 8.4
CREAMY GREEN BEAN SALAD
Provided by Katie Lee Biegel
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
- For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
- To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
GREEN BEAN SALAD
Our Spicy Asian Dressing makes this green bean salad stand out.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 3
Steps:
- Toss together all ingredients.
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