BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
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
BUTTER BEAN & TOMATO SALAD
This quick and easy vegan French salad combines delicious flavours - perfect summer dish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
- On the day, bring the salad to room temperature and give it a good stir before serving.
Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
TOMATO AND FRENCH BEAN SALAD
Young, tender string beans may be substituted for the French beans.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, combine juices, soy sauce, coriander, ginger, and honey. Whisk in oil and season to taste with salt and pepper.
- Bring a pot of water to a boil. Add 1 teaspoon salt and beans; cook until tender, about 2 minutes. Drain beans, then cool in ice water.
- Slice tomatoes 3/4 inch thick, and cut slices into chunks. Drain beans well and place in a bowl with tomatoes and arugula. Season with salt and pepper and toss with dressing. Arrange on 4 salad plates.
Nutrition Facts : Calories 102 g, Fat 6 g, Fiber 1 g, Protein 3 g
FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES
Steps:
- Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
- When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
- Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
FRESH BEAN AND TOMATO SALAD WITH CREAMY CAESAR VINAIGRETTE
Steps:
- For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
- In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
- For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.
FRENCH STRING BEAN SALAD
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD
Hey Vegetarians and Side Salad hunters, here's a recipe for you ! This is a Jacques Pepin recipe. This is a family favorite. Just think of all the VITAMINS! If you follow the directions carefully, you will have a mouthwatering, beautifully arranged salad of green, white, and red on a plate. Enjoy !
Provided by Polar Bear
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
- Bring to a boil.
- Add the string beans.
- Cover and bring to a strong boil for 5 minutes.
- They just turn crunchy, cooked and a wonderful green (not brownish!).
- Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
- Toss the beans with 2 tbsp white wine vinegar and oil.
- Season and set aside.
- Peel the tomatoes if desired but it is not necessary.
- Slice crosswise very thinly.
- Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
- Sprinkle generously with salt and pepper.
- Tomatoes need a lot of salt.
- Then sprinkle with vinegar and oil.
- Wash the fresh basil leaves and separate the leaves.
- Pile the largest leaves together.
- Roll the leaves into a tight bundle and slice them into very thin, long strips.
- Cut the onion into very thin slices and separate the slices into individual rings.
- With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.
Nutrition Facts : Calories 316.4, Fat 28.6, SaturatedFat 4.3, Sodium 14.8, Carbohydrate 15.2, Fiber 6, Sugar 5.8, Protein 3.6
WHITE BEAN TOMATO SALAD
This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
TWO BEAN, CHICKPEA & TOMATO SALAD
Feast on a punchy, superhealthy salad that's bursting with fresh herbs
Provided by Sophie Grigson
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 55m
Number Of Ingredients 11
Steps:
- Cook the broad beans in boiling salted water for 1 minute. Drain, rinse under the cold tap and peel off the skins. Simmer the French beans in salted boiling water for 4-5 minutes, until just cooked. Drain, rinse, then cut into 2.5cm lengths.
- Mix the beans in a large bowl with the chickpeas, tomatoes and herbs.
- To make the dressing, whisk the lemon juice with the sugar, tomato purée and salt and pepper, then gradually whisk in the olive oil. Pour over the salad and toss together. Serve at room temperature.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium
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