Simple Green Bean Salad Food

GREEK GREEN BEAN SALAD RECIPE

Steps:

• Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
• Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
• Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
• Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING

Steps:

• Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
• Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
• In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

GREEN BEAN SALAD

Steps:

• Combine vegetables in a large bowl.
• In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

GREEN BEAN SALAD

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.

4 BEAN SALAD

Steps:

• Mix dressing add all beans drained and rinced.
• refrigerate toss every once in a while, refrigerate at least overnight.

FRESH WARM GREEN BEAN SALAD

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 FETA SALAD

Steps:

• 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
• 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
• 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).

GREEN BEAN AND SPINACH SALAD RECIPE

Steps:

• Boil green beans until tender.
• Do not over boil. Let cool.
• In a serving bowl, slice tomatoes, onion, artichoke hearts, black olives, crushed garlic and cheese.
• Add green beans and spinach leaves.
• Toss lightly. Season with salt, pepper and oregano.
• Add vinegar and oil.
• Best if made the night before.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

SIMPLE GREEN BEAN SALAD

Steps:

• Put a small saucepan over medium-high heat and add the oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat. Add a pinch of salt and allow the berries to toast. Add the water and cook until they start to break apart, about 45 minutes. Taste. They should be chewy but firm. Set aside.
• Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.
• Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water. Add some ice cubes and line with a strainer. Stir the green beans into the ice bath to awaken any beans that are limp. Strain and add them to the boiling water. Cook the beans for 2 to 3 minutes. Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
• Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.
• In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar. Season the dressing with salt and pepper, to taste, and set aside.
• When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette. Toss to combine and season with salt and pepper, if needed. Serve immediately.

GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)

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.

SIMPLE GREEN BEAN SALAD

Steps:

• Put a medium saucepan over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then return to the heat. Add a pinch of salt and allow the berries to toast. Add 3 1/2 cups water and cook until the wheat berries start to break apart and the water is mostly absorbed, about 45 minutes. Taste; they should be chewy but firm. Set aside.
• Meanwhile, bring a large pot of water to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.
• Prepare an ice bath by filling a large bowl with cold water. Add some ice cubes and line the bowl with a strainer. Stir the green beans into the ice bath within the strainer to awaken any beans that are limp. Strain and add them to the boiling water; cook 2 to 3 minutes. Use a slotted spoon or spider to remove the beans from the water, immediately transferring them back to the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently.
• Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.
• In a medium bowl, whisk the remaining 2/3 cup olive oil, the sherry vinegar and balsamic vinegar. Season with salt and pepper and set aside. When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette to taste. Toss to combine and season with salt and pepper, if needed. Serve immediately.

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

Steps:

• First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
• Keep a pot with water to boil and once the water boils place the green beans into the water.
• Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
• Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
• Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
• Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
• Pour the vinaigrette over the green beans and serve cold.

SCHNITTBOHNENSALAT (GREEN-BEAN SALAD)

Steps:

• Cook beans in boiling salted water until just tender.
• Reserve 1/4 cup of the cooking liquid and drain off the rest.
• Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended.
• Pour mixture over beans; marinate several hours before serving.