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.
FRESH GREEN BEAN SALAD
I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE
Steps:
- Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
- Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
- Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
- Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
- Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
- Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
- On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.
FRESH BALSAMIC GREEN BEAN SALAD
This easy green bean salad recipe combines fresh ingredients with balsamic vinegar and a touch of olive oil to make the ultimate side dish. Try it once and you'll be hooked! A great side to jazz up any meat, fish, even pasta!
Provided by MissMaryJ26
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a medium stock pot. Place beans in the boiling water and cook until crisp-tender, 7 to 8 minutes.
- While beans are cooking, combine tomato and onion in a medium serving bowl. Add 2 tablespoons balsamic vinegar and olive oil. Mix in 1 teaspoon garlic salt, basil, and pepper.
- Drain beans in a colander, then rinse with cold water until they are no longer hot. Gently mix beans into the tomato mixture, spooning until beans are completely coated. Add remaining balsamic vinegar. Sprinkle the last pinch of garlic salt over top of beans; do not stir. Refrigerate for at least 30 minutes.
- Remove from the refrigerator, mix well, and serve.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 12.5 g, Fat 3.6 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 547.7 mg, Sugar 4.8 g
FRESH CORN AND GREEN BEAN SALAD
A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)
Provided by justcallmetoni
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
- In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
- In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
- Cover and chill for up to four hours before serving.
Nutrition Facts : Calories 182.4, Fat 5.8, SaturatedFat 0.8, Sodium 96.4, Carbohydrate 33.5, Fiber 4.9, Sugar 4.7, Protein 4.8
FRESH CRANBERRY BEAN SALAD
Steps:
- Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.
PINTO BEAN, FRESH CORN AND TOMATO SALAD
Great salad to bring to a BBQ, adds wonderful flavor to grilled dishes. Making it with fresh corn is what makes it so delicious!
Provided by CRyan
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain the pinto beans, chop the tomatoes, onion and basil.
- Grill fresh corn on the bbq or outdoor/indoor grill until done.
- Cut off the kernals into a bowl.
- In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
- In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
- Pour the dressing over the corn mixture and stir to combine.
- Season with salt and pepper.
- Serve at room temperature.
- This dish can be made 4 hours ahead, just cover and chill.
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
FRESH ASPARAGUS AND WHITE BEAN SALAD
An incredible summer salad made with asparagus, white beans, and red bell peppers. Dressed with a tasty light dressing!
Provided by honeysage.com
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 9h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
- Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
- Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.
- Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 32 g, Fat 18.7 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 2.7 g, Sodium 91.4 mg, Sugar 4.7 g
FRESH GREEN BEAN SALAD WITH BALSAMIC VINEGAR
"This easy green bean salad recipe combines fresh ingredients with balsamic vinegar and a touch of olive oil to make the ultimate side dish. Try it once and you'll be hooked! A great side to jazz up any meat, fish, even pasta!"
Provided by MissMaryJ26
Yield 4
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a medium stock pot. Place beans in the boiling water and cook until crisp-tender, 7 to 8 minutes.
- While beans are cooking, combine tomato and onion in a medium serving bowl. Add 2 tablespoons balsamic vinegar and olive oil. Mix in 1 teaspoon garlic salt, basil, and pepper.
- Drain beans in a colander, then rinse with cold water until they are no longer hot. Gently mix beans into the tomato mixture, spooning until beans are completely coated. Add remaining balsamic vinegar. Sprinkle the last pinch of garlic salt over top of beans; do not stir. Refrigerate for at least 30 minutes.
- Remove from the refrigerator, mix well, and serve.
FRESH GREEN BEAN SALAD
This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing.
Provided by Coyote House
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil; cook beans in boiling water until bright green and slightly tender, 3 to 5 minutes. Drain green beans and plunge into ice water until cold; drain.
- Toss green beans, radishes, and cucumbers together in a large bowl.
- Whisk olive oil and vinegar together in a small bowl until the oil emulsifies into the vinegar; season with salt and pepper. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 12.3 g, Fat 2 g, Fiber 4.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 13 mg, Sugar 3.5 g
FRESH FAVA BEAN SALAD
This is a delicate and tastful recipe with pungent and fresh flavors of Cilantro, Garlic, and Celery and will bring joy and freshness to your spring, you wont be disapointed!!
Provided by Chef Youketnuba 2
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Rinse Fava Beans and place in a large bowl
- 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
- 3. Add Salt, Black Pepper, Vinegar, Oil.
- 4. Mix and Serve.
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.
FRESH WARM GREEN BEAN SALAD
Nothing better than fresh, summer green beans! I hated them when I was a kid, now I can't get enough of them! Simplicity at its best!
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, remove from pan to drain on paper towel.
- Sauté onion in bacon drippings for 3 minutes.
- Add bacon and remaining ingredients and heat through.
- Pour over warm beans.
FRESH THREE-BEAN SALAD
A classic 3-bean salad using fresh green and wax beans. I use Westbreae Organic Salad Beans instead of just kidney beans for the canned beans. It is a mix of kidney, pinto and garbanzo beans. I guess that makes this a 5 bean salad... I suggest eating this on the same day. This is still tasty the next day, but the color of the green beans will change over time. Please note that the cooking time includes the 1 hour of marinating.
Provided by Wu Newt
Categories Onions
Time 1h21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
- Add onions and canned beans to serving bowl.
- Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
- Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
- Add parsley and season to taste just before serving.
GARDEN FRESH BROCCOLI TOMATO AND BEAN SALAD!
This salad is filling and really simple and quick to make! The cumin style dressing combined with the black beans marry nicely and I decided at the last minute to add chili pepper flakes, which raised the bar! Came up with this because I had the salad dressing already made and the salad ingredients on hand fresh from my garden.
Provided by Gayle Rich-Boxman @richbox-3286
Categories Other Salads
Number Of Ingredients 13
Steps:
- Make salad dressing ahead if it's easier! I can keep this salad dressing for over a week, and just zap it in the microwave before using in the salad.
- Put broccoli florets into a steamer basket and a large pot with about an inch of water. Steam til firm/tender.
- While steaming broccoli, mince the onion and cut tomatoes in half. Sun Gold tomatoes are my very favorite from my garden, but cherry or other small tomatoes will work as a substitute.
- Put dressing on the bottom and then add broccoli, beans, onion and tomatoes. Toss and add chili pepper flakes, salt and pepper to taste. I use Jacobsen's salt/pepper combo and add the chili pepper flakes last. Serve at room temperature and can be chilled for later! (The wine is for the chef!)
FRESH GREEN BEAN-PASTA SALAD
This colorful pasta salad features cooked penne tossed with fresh green beans and tomatoes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
- Drain pasta mixture; rinse with cold water. Place in medium serving bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
FRESH GREEN BEAN TOMATO SALAD WITH TARRAGON DRESSING
A light summertime salad. Use the mix of green and yellow beans, or just one kind. Use red and yellow tomatoes. Fresh tarragon works best. Can be made the night before (store beans and dressing separarely in refrigerator). Bring to room temperature before tossing. Great for a picnic because it has no egg or dairy to spoil.
Provided by Outta Here
Categories Vegetable
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Snap off ends of beans.
- In a large pot of boiling water, cook beans until just tender, about 4 minutes. Run under cold water and lay beans on a baking sheet to cool. Pat dry.
- In a small bowl, mix oil with the shallots and tarragon and season with salt and pepper.
- Place the beans and tomatoes in a large bowl, add the dressing and toss well.
- Transfer to a large platter and serve, garnished with sprigs of tarragon.
Nutrition Facts : Calories 85, Fat 5.7, SaturatedFat 0.8, Sodium 7.8, Carbohydrate 8.2, Fiber 3.1, Sugar 2.3, Protein 2.1
FRESH GREEN BEAN SALAD
I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite!
Provided by Engrossed
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix salad ingredients together.
- Mix dressing ingredients together (except the feta).
- Toss everything together.
- Best if it stands for at least an hour at room temperature.
- To serve top each serving with feta.
- This stores well for a long time in a large ziploc bag if you only add the feta when served.
Nutrition Facts : Calories 127.7, Fat 7.6, SaturatedFat 1.1, Sodium 584.2, Carbohydrate 13.4, Fiber 4.9, Sugar 4.6, Protein 4.4
GARDEN FRESH THREE BEAN SALAD
This a German recipe that I adapted from Schoener Essen magazine, directly from the German. This three bean salad is served slightly warm and calls for fresh from the garden beans rather than canned. It is a nice change of pace if you enjoy 3-bean salads and want to try something new. Simply click on the "convert recipe to US" to swtich from metric to US measurements. Enjoy!
Provided by HeatherFeather
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil green and yellow beans together in salted water for about 10-12 miutes.
- Add the lima beans and cook another 2 minutes.
- Drain and set in a serving bowl.
- Whisk together salt, pepper, a pinch of sugar, olive oil, onions,garlic, lemon juice, and parsley.
- Combine dressing and beans and let sit for 10 minutes.
- Season again with salt& pepper if needed and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love