Best Garden Green Bean Salad Recipes

Garden Potato and Green Bean Salad Du Jardin image

Provided by katie in the UP

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon orange juice
1 1/2 tablespoons Dijon mustard
1 small shallot, minced
1/2 teaspoon pepper
1 tablespoon orange zest
8 ounces green beans, ends trimmed and cut into 1 1/2 inch pieces
2 tablespoons salt
2 lbs red potatoes, scrubbed and cut into 1 1/2 inch pieces
1/4 cup chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons chopped tarragon

Steps:

Whisk oil, vinegar, orange juice, mustard, shallot, orange zest and pepper. Reserve 1/4 cup dressing in measuring cup.
Bring 6 cups water to a boil in large sauce pan. Add green beans and salt. Cook uncovered, until green beans are slightly tender but still crisp, about 4 minutes.
Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
Add potatoes to still simmering water. Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoons transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing.
Add parsley, chives and tarragon and reserved dressing to bowl. Toss gently to combine and serve.

Nutrition Facts : Calories 292.1, Fat 18.5, SaturatedFat 2.6, Sodium 2382, Carbohydrate 29, Fiber 4.3, Sugar 2.4, Protein 4.3

Garden Green Bean Salad image

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 10

3 pounds fresh green beans, trimmed
3/4 cup finely chopped sweet onion
1/2 cup balsamic vinaigrette
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons snipped fresh dill
3 tablespoons minced fresh basil
3 teaspoons minced fresh oregano
1 teaspoon seasoned salt
1 cup dry roasted peanuts

Steps:

In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 3-5 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Place beans and onion in a bowl. In another bowl, whisk vinaigrette, oil, lemon juice, herbs and seasoned salt. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour., Just before serving, sprinkle with peanuts.

Nutrition Facts :