Best Green Bean And Tomato Salad Recipes

GREEN BEAN AND TOMATO SALAD

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.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
• Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

GREEN BEAN, CORN, AND TOMATO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
• Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
• If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
• Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
• Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
• Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

GREEN BEAN, TOMATO, AND CHICKPEA SALAD

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

GREEN BEAN AND ROASTED TOMATO SALAD

Steps:

• Preheat oven to 450° F. and lightly grease a baking sheet.
• Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
• While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
• In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
• Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

GREEN BEAN AND TOMATO SALAD

Steps:

• Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

GREEN BEAN, TOMATO AND SALAMI SALAD

Steps:

• Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
• Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
• Cut tomatoes into wedges and add to the green bean mixture in bowl.
• For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
• Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
• Cover and refrigerate for two hours or more.
• NOTE: Recipe can be doubled or halved.

GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD

Steps:

• Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.

QUICK GREEN BEAN AND TOMATO "SALAD"

Steps:

• Heat beans in small pot over low heat until heated through.
• Take off heat and add salad dressing.
• After cooling 10 minutes, add tomato.
• Chill 1 hour and serve.
• Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.

GREEN BEAN, TOMATO AND MOZZARELLA SALAD

Steps:

• Mix all ingredients together and chill for an hour before serving.

GREEN BEAN AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE

Steps:

• Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
• Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

GREEN BEAN AND TOMATO SALAD

Steps:

• Combine dressing ingredients in food processor and pulse until blended.
• Boil and ice green beans.
• Place prepared beans on platter surronded with tomatoes and pour a generous amount of dressing over beans and tomatoes.
• Garnish with a few basil leaves and serve.

POTATO, CHERRY TOMATO AND GREEN BEAN SALAD

Steps:

• Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
• Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
• Cut the small potatoes in half or quarters if the are fairly large.
• In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
• Cool completely to room temperature or refrigerate, tossing occasionally.
• Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
• In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
• Season with salt and pepper.
• Refrigerate for a minimum of 3 hours or more.
• Delicious!

GREEN BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook beans in boiling water 7 minutes or until tender.
• Drain.
• Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
• Combine the shallots and vinegar, stirring with a whisk.
• Let vinegar mixture stand 10 minutes.
• Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
• Pour vinaigrette over bean mixture; toss well.

GREEN BEAN, CHERRY TOMATO AND BASIL SALAD

Steps:

• Bring large pot of salted water to a boil. Add the green beans and cook about 4 minutes. Drain and set aside on a towel to cool.
• In large bowl, stir together shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in oil.
• Add cherry tomatoes and toss. Add beans and basil and toss again. Adjust seasoning.

GREEN AND YELLOW BEAN SALAD WITH CHUNKY TOMATO DRESSING AND FETA

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
• Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
• You may also just mix and toss everything together.