Best French String Bean Salad Recipes

FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD

French String Beans/ Green Beans, Tomato & Basil Salad image

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

Ingredients

1 lb thin string bean
2 tablespoons good quality red wine vinegar (preferably Italian or French)
3 tablespoons peanut oil or 3 tablespoons grapeseed oil
salt and pepper
3 large fresh tomatoes
1/3 cup virgin olive oil
1/3 cup thinly sliced onion, for garnish
15 -20 basil leaves

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

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

Cold Green Bean Salad with French Mustard Vinaigrette Dressing image

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

Ingredients

7 ounces Green Beans
2 small Shallot
2 Teaspoons Dijon Mustard (*see Note)
2 Teaspoons Vinegar
1/4 Teaspoon Salt
pinch Black Pepper
1 1/2 Tablespoon Oil

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