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
PRECOOKED WHEAT BERRIES
Steps:
- Set the wheat berries in a sauce pan, cover with the water and soak overnight. The following day boil the berries in the same water for 20 minutes, if you want them parboiled only (to cook later on in casseroles or soups) or for 1 hour if you want them fully cooked. Drain well and cool thoroughly. Transfer the cooked wheat berries to a glass jar and store them in the refrigerator for 4 days. Store them in the freezer only if you are going to use them in soups, stews or casseroles. The freezer softens their texture and makes them less chewy.
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.
WHEAT BERRY (OR FARRO) AND LIMA BEAN SALAD
I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor.
Provided by Garlic Chick
Categories Grains
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Bring water and first 1/2 teaspoon salt to a boil in a large saucepan.
- Add the wheat berries or spelt; return to boiling.
- Reduce heat and simmer, covered 45 to 60 minutes or until tender and drain.
- Rinse with cold running water and drain again.
- Or - in a large saucepan soak spelt in water and 1/2 teaspoon salt in the refrigerator for 6 to 24 hours. Do not drain, bring to boiling, reduce heat and simmer, covered for 30 minutes or until tender.
- Transfer wheat berries or spelt to a large bowl.
- Add lemon juice, vinegar, garlic, 1 teaspoon salt and pepper - toss to combine and let stand 15 minutes.
- Stir in the cucumber, lima beans, tomato, sweet pepper, olive oil, mint and basil.
- Serve immediately or cover and chill for up to 3 days.
Nutrition Facts : Calories 270.8, Fat 14.6, SaturatedFat 2, Sodium 462.2, Carbohydrate 31.3, Fiber 5.9, Sugar 4.4, Protein 6.9
GREEN BEAN AND TOMATO SALAD
Can't remember where I got this one but I love it more everytime I fix what could be considered a salad or fresh vegetable side.
Provided by Delirious in Daytona
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine dressing ingredients in food processor and pulse until blended.
- Boil and ice green beans.
- Place prepared beans on platter surronded with tomatoes and pour a generous amount of dressing over beans and tomatoes.
- Garnish with a few basil leaves and serve.
Nutrition Facts : Calories 427.4, Fat 41, SaturatedFat 5.7, Sodium 967.8, Carbohydrate 15.6, Fiber 5, Sugar 6.6, Protein 3.2
BLACK BEAN, EDAMAME AND WHEAT BERRY SALAD
Make and share this Black Bean, Edamame and Wheat Berry Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Black Beans
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine water and wheat berries in saucepan. Bring to boil. Reduce heat,cover and simmer for 55 minutes or until tender.
- Place in strainer and run cool water over.
- Combine with rest of ingredients and refrigerate.
WHEAT BERRY AND TOMATO SALAD
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, salads and dressings, main course, side dish
Time 2h30m
Yield Serves six
Number Of Ingredients 12
Steps:
- Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
- While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
- After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams
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