Warm Bean And Tomato Salad With Basil Food

GREEN BEAN AND TOMATO SALAD

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.

TOMATO, BASIL, AND WHITE-BEAN SALAD

Steps:

• Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
• Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

EASY TOMATO BASIL WHITE BEAN SALAD

Steps:

• To make the vinaigrette, pulse tomato and garlic in food processor until smooth. (I love this mini one!) Add vinegar and oil and pulse to combine. Salt to taste.
• For the salad, cut cherry tomatoes in half, or cut larger tomatoes into thick wedges.
• In a large bowl, toss the tomatoes and white beans with the vinaigrette (I start with about half of the dressing and add more as needed).
• Just before serving, sprinkle with freshly torn basil, fresh cracked black pepper, and red pepper flakes to taste, and drizzle with olive oil.

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.

SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS

Steps:

• Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
• Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.
• Yield: 8 to 10 crisps

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.

TOMATO, BASIL, AND WHITE BEAN SALAD

Steps:

• Combine beans, tomatoes, basil and salt in a bowl and season with pepper.
• Heat oil in a skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned (approx. 2 minutes). Pour over bean mixture and gently toss. Let stand 30 minutes or longer to allow flavors to meld. Can be covered and kept at room temp for up to 4 hours.

10-MINUTE TOMATO BASIL SALAD

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

BUTTER BEAN & CHILLI TOMATO SALAD

Steps:

• Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.

WARM BEAN AND TOMATO SALAD WITH BASIL

Steps:

• Remove the ends from the beans and cut into 1 1/2 inch lengths.
• Cook in boiling water until just tender, about 5 - 7 minutes.
• Drain well.
• Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
• Add balsamic vinegar and cook until liquid is reduced.
• Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
• In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
• Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
• Serve warm or at room temperature.