Two Bean Salad With Balsamic Vinaigrette Food

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.

BEAN SALAD IN BALSAMIC VINAIGRETTE

Steps:

• In a bowl, whisk together the vinaigrette ingredients.
• Combine the vegetables and add enough vinaigrette to coat. Refrigerate and allow the salad to marinate.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
• Stir in the beans and salt to taste.
• Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
• Serve warm.

GARDEN BEAN AND POTATO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Vinaigrette: Combine all the ingredients in a jar. Cover tightly and shake vigorously. Yield: 1 cup
• Arrange potatoes in steamer basket over boiling water. Cover and steam 20 minutes or until tender. Place in large serving bowl.
• Arrange beans in steamer basket over boiling water. Cover and steam 10 minutes or until crisp tender.
• Halve the potatoes and add the beans, onion, and basil.
• Add the vinaigrette to potato mixture and toss gently.
• Serve at once or cover and chill.

BALSAMIC THREE-BEAN SALAD

Steps:

• Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)