Summery Bean Salad Food

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SUMMER BEAN SALAD

Steps:

• In a large bowl, combine the oranges, beans, green pepper, onion and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar and sugar; shake well. , Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

SUMMER BEAN SALAD II

Steps:

• In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

SUMMERY BEAN SALAD

Steps:

• Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)

Steps:

• Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
• Whisk together the dressing and pour over the bean mixture. Stir gently.
• Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
• Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
• Yield is estimated.

MIXED SUMMER BEAN SALAD

Steps:

• Trim stem ends of beans. Bring a large pot of salted water to a boil. Blanch each type of bean separately until crisp-tender. Refresh in ice water, drain, and pat dry.
• Toss beans with shallot, oil, and salt and pepper to taste. Add vinegar to taste and herbs, if desired.
• Arrange red-leaf lettuce and beans on each of 4 plates, and serve.

RIDICULOUSLY EASY BEAN SALAD

Steps:

• Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
• Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
• Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
• The salad will keep stored in an airtight container in the fridge up to 4 days.