Best Green Bean Balsamic Salad Recipes

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, combine the potatoes, green beans, onion and basil.
• Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
• Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
• Season with salt and pepper to taste.
• Serve chilled or room temperature.

FRESH BALSAMIC GREEN BEAN SALAD

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.

GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS

Steps:

• Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
• Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
• Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
• Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.

FRESH GREEN BEAN SALAD WITH BALSAMIC VINEGAR

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.

GREEN BEAN & BALSAMIC SALAD

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat.

BEET AND GREEN BEAN SALAD WITH SCALLION BALSAMIC VINAIGRETTE

Steps:

• Group the beets by size and wrap each group in foil. Bake beets at 400 for 45 minutes for smaller beets and 1 hour for larger beets, or until tender when pierced with knife. Open packets, let beets cool completely, skin and slice thin. Whisk together 1/4 cup vinegar with salt and pepper, add 1/4 cup olice oil, whick until emulsified. Stir in 2Tbsp of scallions, add sliced beets. Toss to combine well. Marinate overnight covered and chilled. Beets may be prepared up to 1 day in advance. Boil the green beans or 4-6 minutes in a kettle of salted water until crisp-tender. Plunge them into ice water. Drain and pat dry. The beans may be prepared to this point up to 1 day in advance and kep covered and chilled. Just before serving, whisk together remaining 1/4 cup vinegar with salt and pepper, add remaining 1/2 cup olive oil. whisking until emulsified. Stir in remaining 3 Tbsp scallion. Arrange beets and beans decoratively on platter, and brush beans with dressing. Sprinkle with remaining 3 Tbsp of scallion, and serve remaining dressing on the side.

BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!

BALSAMIC GREEN BEAN SALAD

Steps:

• Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
• In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.

BALSAMIC GREEN BEAN & RED ONION SALAD W/ MULTIGRAIN CROUTONS

Steps:

• For Green Bean & Red Onion Salad:.
• Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
• Once green beans have cooled to (at least) room temperature and drain.
• In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
• Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
• For Multigrain Croutons:.
• Preheat oven to 300°F.
• Spray a large cookie sheet with non-stick cooking spray.
• Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
• Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
• Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
• Assemble green bean & red onion salad on a serving plate.
• Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
• Enjoy!