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.
FRESH GREEN BEAN SALAD
I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite!
Provided by Engrossed
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix salad ingredients together.
- Mix dressing ingredients together (except the feta).
- Toss everything together.
- Best if it stands for at least an hour at room temperature.
- To serve top each serving with feta.
- This stores well for a long time in a large ziploc bag if you only add the feta when served.
Nutrition Facts : Calories 127.7, Fat 7.6, SaturatedFat 1.1, Sodium 584.2, Carbohydrate 13.4, Fiber 4.9, Sugar 4.6, Protein 4.4
FRESH WARM GREEN BEAN SALAD
Nothing better than fresh, summer green beans! I hated them when I was a kid, now I can't get enough of them! Simplicity at its best!
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, remove from pan to drain on paper towel.
- Sauté onion in bacon drippings for 3 minutes.
- Add bacon and remaining ingredients and heat through.
- Pour over warm beans.
GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 16m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
MIKE'S FRESH GREEN BEAN SALAD
Summer bounty. Green beans, Tomatoes, Shallots, & Garlic. Cooking time includes the time dressing needs to rest. This recipe was told to me by my chiropractor. He shares my love for shallots, and is also a self proclaimed "foodie".
Provided by Sweetiebarbara
Categories Vegetable
Time 1h15m
Yield 1 Small Summer Salad, 4 serving(s)
Number Of Ingredients 9
Steps:
- Make dressings about an hour before serving.
- Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
- Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
- Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
- Allow tomatoes to drain.
- Clean beans, break into bite size, and blanch 4-6 minutes.
- Plunge beans into ice water to stop cooking for 2 minutes.
- Drain, dry, wrap in towel.
- When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
- Put beans in chilled bowl, pour dressing over beans, and toss.
- Add the drained tomatoes.
- Garnish with the parsley and correct the seasoning.
- Serve.
Nutrition Facts : Calories 106.4, Fat 7.1, SaturatedFat 1, Sodium 632.8, Carbohydrate 10.4, Fiber 2.5, Sugar 3.4, Protein 2.4
EAT YOUR BEANS! EASY FRESH GREEN BEAN SALAD
A handy little recipe that I adapted from a pretty generic looking Mexican cookbook that I have. The original recipe calls for feta cheese, so that's an option if you eat dairy. I think it's a great dish without the cheese but also plan to incorporate Recipe #364732 into it next time. Great way to use fresh beans from your garden, they are the star of the dish!
Provided by magpie diner
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring about 2 inches of water to boil in the bottom of a steamer. Add the beans to the top part, cover and let steam until tender but still firm (about 4-5 minutes). You really want to retain their crispness. Drain and rinse under cold water to stop the cooking process. You could also dunk them into a ice water bath. Drain well and pat dry.
- While the beans cook, whisk together the vinegar, olive oil, mustard and garlic and season to taste with S&P. (If using feta you likely won't want any salt).
- Place the cooled beans into a bowl with the onions, cilantro, radish slices, oregano and toss together with the dressing. Adjust seasoning.
- Transfer to a serving platter. Surround the beans with the tomato wedges for garnish. Chill until ready to serve.
MINTED GREEN BEAN SALAD
Just 5 ingredients in this summery vegan salad - you can make it a day in advance too
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
- Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
- On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.
Nutrition Facts : Calories 79 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein
FRESH GREEN BEAN SALAD
Make and share this Fresh Green Bean Salad recipe from Food.com.
Provided by Shazzie
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve the chicken stock cube in the water and add the trimmed green beans.
- Boil for about 10 minutes (they should still be fairly crisp).
- Drain and rinse briefly under cold water.
- Arrange in a shallow bowl and pour over the French dressing while the beans are still warm (This ensures the beans "soak up" the dressing).
- Leave to cool completely.
- Arrange the sliced tomato and onion around the edge of the bowl and garnish with whole or chopped black olives, if desired.
Nutrition Facts : Calories 214.4, Fat 17.2, SaturatedFat 2.2, Cholesterol 0.1, Sodium 517.7, Carbohydrate 15.2, Fiber 3.2, Sugar 9.8, Protein 2.3
FRESH GREEN BEAN SALAD
I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BEAN SALAD
Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light)
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
- Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
- Combine green beans with the tomatoes and toss with the vinaigrette.
- Add pine nuts just before serving.
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