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.
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
GREEN BEAN SALAD RECIPE
This green bean salad recipe is one of my favorite summer salads. Just boil up some green and/or yellow beans and while they are boiling mix together this light and savory vinaigrette.
Provided by Karen Ciancio
Categories Salad
Time 35m
Number Of Ingredients 9
Steps:
- Cook the green beans in a large pot of boiling water until they are tender, but still just a bit crisp. Drain well and place the beans into a large serving bowl.
- In a mixing bowl, combine the olive oil, vinegar, vegetable stock or water, salt, cayenne pepper, dill, parsley and mustard. Mix all ingredients together well. Pour the dressing over the green beans and toss to coat. Chill for 1 hour before serving.
Nutrition Facts : Calories 123 kcal, Carbohydrate 8 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 274 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN
Is your garden overflowing with green beans? Whip up this green bean salad recipe with basil, Parmesan, and balsamic vinegar for a great summer side dish.
Provided by Elise Bauer
Categories Salad Bean Salad Green Bean
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
- Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
- Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.
Nutrition Facts : Calories 164 kcal, Carbohydrate 13 g, Cholesterol 6 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 228 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 6, UnsaturatedFat 0 g
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
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
GREEN BEAN AND CELERY SALAD
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.
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GREEN BEAN SALAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 1 hr 20 minsCategory Salad, SidesCalories 72 per serving
- 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.
- Once beans are cool, add them to the bowl along with the onion and tomatoes. Toss everything together until coated in dressing. Cover and refrigerate until ready to serve.
COLD GREEN BEAN SALAD - GATHER FOR BREAD
From gatherforbread.com
5/5 (1)Category VegetableServings 4-6Total Time 17 mins
- Fill a large saucepan 2/3 with water. Bring to a boil. Place green beans in boiling water. Meanwhile, fill a large bowl with ice and water. Boil green beans for just 2 minutes. Drain and plunge into ice water. Set aside.
- In a small bottle or shaker combine white wine vinegar, lemon juice, parsley, salt and pepper. Stir to combine. While briskly stirring, add in olive oil.
- Arrange green beans, tomatoes, red onion and goat cheese in a large serving bowl. Drizzle with vinaigrette. Serve immediately or refrigerate and serve within 4 hours.
SUMMER BULGUR AND GREEN BEAN SALAD - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 30 minsServings 8
- In a large, heatproof bowl, pour the boiling water over the bulgur. Cover with plastic wrap and let stand until the water is absorbed, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the green beans and boil over high heat until just tender, about 4 minutes. Drain and refresh under cold running water, then pat dry. Cut the green beans crosswise.
- In a small bowl, stir together the lemon juice and olive oil. Fluff the bulgur with 2 forks. Add the green beans, cherry tomatoes, almonds, mint and lemon dressing. Season with salt and pepper and mix well. Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at room temperature.
SUMMER GREEN BEAN SALAD RECIPE - 101 COOKBOOKS
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GREEN BEAN & TOMATO SALAD - SIMPLY STACIE
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5/5 (2)Total Time 12 minsCategory SaladsCalories 135 per serving
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47 GREEN BEAN RECIPES FOR GREAT SALADS, SIDES, AND MORE ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2015-07-08
- 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.
SUMMER GREEN BEAN & TOMATO SALAD WITH GRILLED HALLOUMI
From cravingsomethinghealthy.com
Reviews 6Category SaladServings 4-6Total Time 30 mins
- Fill a medium size pot with about 1-inch of water, and add the green beans. Cover and let steam for about 3-4 minutes, or just until beans are tender. Do not overcook. Drain beans and immediately rinse with cold water, or submerge them in ice water so they retain their bright color.
- Place the slices of halloumi cheese on the hot grill, close the lid, and let the cheese grill without touching it. Check for grill marks after 2-3 minutes and flip the slices. Grill for another 2-3 minutes on the second side. Remove cheese from the grill, and let cool.
GREEN BEAN SUMMER SALAD BY OHMYVEGGIES.COM
From ohmyveggies.com
4/5 (3)Total Time 30 minsCategory Side DishCalories 129 per serving
- Place the green beans and zucchini in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside.
- Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped.
- In a large bowl, combine the drained chickpeas, corn, tomatoes and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
SUMMER GREEN BEAN AND POTATO SALAD RECIPE DAVEAGP - …
From chowhound.com
- Steam the potatoes over well-salted water until slightly fluffy when stabbed with a fork (about 10 minutes).
- Drain well. Heat 2 tbsp of olive oil over medium in a large pan, and once hot, add the onions and garlic.
- Add another 2 tbsp of oil to the pan, turn up the heat to high, and add the potatoes with another large pinch of salt.
10 BEST GREEN BEAN SALAD RECIPES - LIFEFAMILYFUN.COM
From lifefamilyfun.com
- 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.
- Sicilian Green Bean Salad. While we already have one version of Italian green bean salad on this list, this Sicilian-Italian recipe from the Italian food blog Mangia Bedda is slightly different since it’s a more authentic and less Americanized version of the classic summer dish.
- Ultimate Green Bean Salad with Hazelnuts. If you’re looking for a luxe version of the traditional green bean salad, look no further than this recipe at Salad with Anastasia.
- Green Bean and Quinoa Salad. Incorporating healthy grains into your diet can be a hassle, but this green bean salad from Six Hungry Feet pulls it off by incorporating quinoa into a simple summer salad with green beans, roasted chickpeas, and roasted beetroot.
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