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
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
GREEN BEAN SALAD WITH BALSAMIC BASIL VINAIGRETTE
This Green Bean Salad recipe is vibrant, fresh, satisfying, crunchy, and can't-stop-eating- fabulous! It is loaded with crisp-tender green beans, juicy tomatoes, roasted beats, punchy red onions, sweet craisins, peppery arugula, buttery mozzarella, and toasted pine nuts all doused in tangy, bright Balsamic Lemon Basil Vinaigrette. This cold Green Bean Salad is exploding with flavor and texture and is a welcome addition to any meal or holiday table. This salad also gets HUGE points because it's the ideal make ahead salad because the green beans keep beautifully!
Provided by Jen
Categories Side Dish
Time 1h5m
Number Of Ingredients 16
Steps:
- BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.
- DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
- GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.
- Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.
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.)
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
4 BEAN SALAD
This 4 bean salad recipe is unlike all the others. It is a perfect combination of textures, where the contribution of each bean was carefully thought-out.
Provided by Michelle Minnaar
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Boil the green beans in salted water until fork tender. Drain and set aside.
- Once the green beans are cooled down, toss all the ingredients together in a large bowl and serve.
Nutrition Facts : ServingSize 1 serving, Calories 278 calories, Sugar 3.5 g, Sodium 24 mg, Fat 5.9 g, Carbohydrate 43.9 g, Fiber 11.5 g, Protein 14.7 g
GREEN BEAN AND WAX BEAN SALAD WITH TABASCO VINAIGRETTE
Altered slightly from a recipe off tabasco.com. For this salad, I used yellow (wax) beans for half the amount of green beans. Any greens will work in the salad: baby spinach, frisee, crisp romaine, collards, as long as they're super fresh. Go ahead if you wish and substitute another variety of Tabasco sauce: Chipotle for a smokier flavor, Habanero for a fiery hot flavor, etc. (You may have to reduce the amount indicated.)
Provided by COOKGIRl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender.
- In a large non-reactive bowl combine the vinaigrette ingredients and whisk.
- Drain the beans, place in a large non-reactive bowl and toss them with the vinaigrette. Allow mixture to marinate for 30 minutes at room temperature.
- On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens .
- Arrange the red onion crescents on top of the beans.
- Crumble the cooked bacon and garnish on top of the salad.
Nutrition Facts : Calories 160, Fat 14.6, SaturatedFat 2.5, Cholesterol 3.6, Sodium 206, Carbohydrate 6.6, Fiber 2.5, Sugar 1.8, Protein 2.2
GREEN BEAN AND BEAN SPROUT SALAD
Make and share this Green Bean and Bean Sprout Salad recipe from Food.com.
Provided by PinkCherryBlossom
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Steam the green beans and mange tout for 3 minutes.
- Place in a colander and refresh under cold running water. Drain.
- Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
- In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
- Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
- Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
Nutrition Facts : Calories 92.1, Fat 2.8, SaturatedFat 0.4, Sodium 653, Carbohydrate 14.5, Fiber 5, Sugar 4.9, Protein 5.7
EASY THREE BEAN SALAD
This Easy Three Bean Salad of green beans, wax beans and kidney beans marinated in a vinegar dressing is a great side dish for those hot summer nights.
Provided by Lynne Feifer
Number Of Ingredients 10
Steps:
- In a large plastic storage container with a lid, mix together the beans, green pepper and onion.
- Into a large mason jar, combine the dressing ingredients - apple cider vinegar, olive oil, salt garlic powder and black pepper. Place the lid on the jar and shake until ingredients are well combined.
- Pour over the bean mixture.
- Place the lid on the storage container and shake to combine all ingredients.
- Put container into the refrigerator to chill for at least 12 hours, but it is best served after 24 hours.
GREEN BEAN SALAD WITH RED WINE VINAIGRETTE
This GREEN BEAN SALAD is an easy and delicious alternative to leafy green salads! It's great for summer potlucks, and pairs perfectly with sliced tomatoes and creamy feta.
Provided by Megan Gilmore
Categories Salad
Time 14m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the green beans and cook until they are bright green, about 4 minutes. (This keeps the beans crisp and crunchy, but for more tender beans cook them closer to 8 minutes, or until they are to your liking.) Transfer the green beans to a large bowl of ice water to stop the cooking. Let cool, then drain them and blot dry with a towel.
- In a small bowl, whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon of salt, and several grinds of black pepper.
- Arrange the green beans and cherry tomatoes in a serving dish. Pour the vinaigrette over the top and toss. Top with the feta.
- Serve immediately or store in the fridge for up to 4 days.
Nutrition Facts : Calories 165 kcal, Carbohydrate 18 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 123 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
GREEN AND WAX BEAN SALAD
Provided by Metro
Time 16m
Yield 4
Number Of Ingredients 10
Steps:
- Cook beans in boiling salted water until tender crisp.Immerse in cold water to stop cooking. Drain and put in a large bowl with red pepper.In a small bowl, whisk mustard, vinegar and garlic together.Whisking, add oil in a thin stream until dressing is of desired consistency. Season to taste. Toss vegetables with dressing. Add feta and coriander, and serve.
GREEN BEAN AND YELLOW WAX BEAN SALAD
If yellow wax beans are unavailable, just use double the quantity of green beans.
Time 30m
Yield 6
Number Of Ingredients 1
Steps:
- Bring two pans of water to the boil (salt them if you like but you may find the beans taste sweeter without salt). Top, tail and halve the beans. Drop the yellow beans into one pan and the green beans into another and boil vigorously, uncovered, until soft, but not soggy. The cooking time will vary depending on the size and texture of your beans, but as a guide yellow beans take about 5 minutes and green beans about 7 minutes - that's why it's necessary to cook them separately. Drain the beans and spread out to cool and dry on kitchen towels, on a couple of plates. Meanwhile, whisk together the sherry vinegar, walnut oil and finely chopped shallot in a large bowl. Season to taste. Tip the beans into the vinaigrette. Add the walnuts and, shortly before serving, mix in the parsley. Serve at room temperature.
BEAN SALAD
Easy salad made with canned green, yellow wax, kidney beans and other mixed beans. Sometimes called three bean salad or green bean salad
Provided by Steve Cylka
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Dump the green, yellow, kindey/mixed beans, onion and red pepper in a large serving bowl.
- In a separate bowl, whisk together the oil, vinegar, sugar, salt and pepper until the sugar is dissolved.
- Pour the dressing over the bean salad and toss so they are all coated in the dressing.
- Cover and place in the fridge for at least an hour to marinate.
- Serve cold.
Nutrition Facts : Calories 201 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 443 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
GREEN BEAN SALAD WITH BASIL VINAIGRETTE
Categories Salad Bean Cheese Vegetarian Basil Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.
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
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