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 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
SUMMERY BEAN SALAD
Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!
Provided by Jacqueline
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g
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
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 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.
COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING
A cold green bean salad flavored with a homemade french mustard vinaigrette dressing. The dressing is easy to prepare in less than 2 minutes. See serving suggestion in the post. Usually, a small quantity is served per Person with a meal, that means about 100 grams of green beans per Person (calories calculated according to this)
Provided by Helene Dsouza
Categories Salad
Time 14m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 188 g, Calories 291 kcal, Carbohydrate 22 g, Protein 5 g, Fat 21 g, SaturatedFat 1 g, Sodium 712 mg, Fiber 7 g, Sugar 10 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
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
EASY, COLD BALSAMIC GREEN BEAN SALAD
This Easy, Cold Balsamic Green Bean Salad is a healthy and quick summer salad recipe with fresh string beans, tomato, feta cheese, and homemade Italian dressing. Feel free to top with bacon and almonds if you want a little crunch!
Provided by Brandi Crawford
Categories Appetizer Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- Add about 6 cups of water to a large pot on the stove. Boil the water.
- When the water has boiled, add the green beans. Cook for 2-3 minutes until the green beans turn very bright green and are crisp.
- Remove the green beans from the pot and rinse with cold water. Dry the green beans.
- Add the green beans to a large bowl with the balsamic vinegar, olive oil, feta, tomatoes, basil, sliced onions, salt and pepper to taste.
- Stir to combine all of the ingredients.
- Chill in the fridge for 45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 4 g, Protein 4 g, Fat 5 g
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, CASHEW NUT AND CRANBERRY SALAD
Steps:
- Place the trimmed green beans in boiling water, let them simmer for 5 minutes. Drain immediately and rinse with cold water.
- Grind the fresh thyme and garlic, combine with the lime juice, olive oil and Tabasco green pepper sauce. Season to taste.
- Arrange the green beans, cashew nuts and cranberries on a salad serving plate, sprinkle with the dressing and rocket salad.
Nutrition Facts :
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