Best Fresh Green Bean Tomato Salad With Tarragon Dressing Recipes

FRESH GREEN BEAN TOMATO SALAD WITH TARRAGON DRESSING

Fresh Green Bean Tomato Salad With Tarragon Dressing image

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

Ingredients

1 lb fresh green beans
1 lb yellow wax bean
1/4 cup olive oil
2 medium shallots, peeled and very finely chopped
2 tablespoons fresh tarragon, chopped
salt and pepper, to taste
1 pint cherry tomatoes, halved
tarragon, to garnish (sprigs)

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

GREEN BEAN TOMATO SALAD

Green Bean Tomato Salad image

Make and share this Green Bean Tomato Salad recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh green beans, trimmed and halved
2 medium tomatoes, sliced
1 small onion, sliced
1/3 cup olive oil
3 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Steam green beans for 6 to 8 minutes.
Put in cold water.
Place beans in the center of a platter.
Arrange tomato and onion slices around beans.
Whisk together dressing.
Sprinkle over vegetables.
Chill.

Nutrition Facts : Calories 214.1, Fat 18.4, SaturatedFat 2.6, Sodium 170.8, Carbohydrate 12.1, Fiber 4.2, Sugar 6.1, Protein 2.9

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING

Green Bean Salad With a Creamy Tarragon Dressing image

This is an easy and delicious salad for summertime. Especially when the green beans are in their peak season. This recipe can be made using my Herbal Tarragon Vinegar #2882.

Provided by - Carla -

Categories Onions

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs green beans
1/2 cup low-fat mayonnaise
1/3 cup herbal tarragon vinegar (Herbal Vinegar with Tarragon)
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon pepper
1 red onion, thinly sliced
freshly chopped tarragon, for garnish (optional)

Steps:

In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
Garnish with freshly topped tarragon.
Serve and Enjoy!

Nutrition Facts : Calories 79.3, Fat 0.3, SaturatedFat 0.1, Sodium 120.5, Carbohydrate 18.3, Fiber 8.1, Sugar 4, Protein 4.4

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

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.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

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