Best Green Bean Celery And Olive Salad Recipes

THREE BEAN SALAD WITH CELERY

Three Bean Salad With Celery image

This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!

Provided by Kara

Categories Salad Beans Three Bean Salad Recipes

Time 2h15m

Yield 10

Number Of Ingredients 11

Ingredients

½ small onion, minced
2 stalks celery, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
½ cup olive oil
¼ cup white wine vinegar
¼ cup white sugar
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper

Steps:

Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

Nutrition Facts : Calories 193 calories, Carbohydrate 19.6 g, Fat 11.4 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 5.5 g

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE

Green Beans and Celery Root Salad with Mustard Vinaigrette image

Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 teaspoons coarse-grained mustard
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 pounds celery root
1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces
*available at specialty produce markets

Steps:

In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

GREEN BEAN SALAD

Green Bean Salad image

This is a great marinated salad for a hot summer day.

Provided by Patsy

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Steps:

Combine vegetables in a large bowl.
In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g

ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA

Orecchiette, Celery, and Olive Salad with Ricotta Salata image

A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side dish for summer entertaining. Another bonus: it's a make-ahead wonder.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 cups chopped celery
1 pound orecchiette
1 fennel bulb, cored and chopped (1 1/2 cups)
1/2 cup pitted and sliced Castelvetrano olives and 1 to 2 tablespoons olive brine
1 can (15 ounces) chickpeas, drained and rinsed
Ricotta salata, crumbled (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped celery leaves

Steps:

Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.

GREEN BEAN AND CELERY SALAD

Green Bean and Celery Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.