Best Green Bean Salad With Seared Ham Recipes

HEARTY THREE-BEAN-AND-HAM SALAD

Hearty Three-Bean-and-Ham Salad image

Growing up in the South, we were surrounded by three-bean salads, which are something of an aquired taste. We ate up Mama's beans and ham hocks, but give us kids a cold bean salad and we'd be out the backdoor. Well, now we've seen the error of our ways-plus canned beans seem to be better these days, less mushy and more flavorful. Here we toss them with spicy cheese and leftover ham for a main-course salad that's delicious served with Moist-and-Easy Corn Bread (page 45).

Yield serves 4 to 6

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/3 cup red wine vinegar
2 teaspoons sugar
Salt and freshly ground black pepper to taste
1 pound thick-cut ham steak (from your supermarket's deli counter), cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can cut green beans, rinsed and drained
2 scallions (white and light green parts), chopped
4 ounces pepper Jack cheese, cut into 1/2-inch pieces (optional)
1 head Bibb lettuce

Steps:

To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using). Add the dressing and gently toss until combined.
For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
This salad gets better as it sits (up to 4 days, refrigerated), so it's perfect for picnics and potlucks.

SEARED GREEN-BEAN SALAD

Seared Green-Bean Salad image

Provided by Molly O'Neill

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 pound small Yukon gold potatoes
1/2 cup extra-virgin olive oil
2 pounds green beans, trimmed
2 tablespoons sesame seeds
1 large shallot, peeled and sliced paper thin
1 large lemon, juiced (about 2 tablespoons)
2 teaspoons sesame oil
Kosher salt to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Slice the potatoes into quarters, place them in a pot, cover with cold water and bring to a boil over high heat. Cook an additional 4 minutes. Drain and place them, cut sides up, on a towel to dry.
Coat a large frying pan with a thin layer of oil and place over high heat. When the oil becomes fragrant, arrange enough of the beans to cover the bottom of the pan. Sear on one side for 3 minutes. Do not turn. Place the beans in a bowl and cover. Repeat in batches with the remaining beans, adding them to the bowl and covering it.
Place the potatoes, cut sides down, in a large frying pan with a thick layer of olive oil. Fry over medium-low heat for 20 minutes. Fry only one side; do not turn.
In a dry pan, roast the sesame seeds. Slice the shallot. Add these as well as the lemon juice, sesame oil, salt and pepper and about a tablespoon of olive oil, or more to taste, to the green beans. Add the potatoes and toss. Chill before serving.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 4 grams

BALSAMIC GREEN BEAN SALAD

Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

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.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

GREEN BEAN SALAD WITH SEARED HAM

Green Bean Salad With Seared Ham image

Make and share this Green Bean Salad With Seared Ham recipe from Food.com.

Provided by dicentra

Categories Ham

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb French haricots vert or 1 lb young green beans
4 ounces thickly sliced cured ham, such as Bayonne ham or 4 ounces prosciutto, cut into thin strips
2 tablespoons sherry wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground white pepper
3 tablespoons extra virgin olive oil
2 tablespoons snipped chives
1 tablespoon finely chopped shallot
1 tablespoon small basil leaves
1 cup gruyere cheese (about 2 1/2 ounces)

Steps:

In a pot of boiling salted water, cook the beans until tender, about 8 minutes. Drain and rinse in cold running water. Spread the beans on paper towels to dry.
Heat a large nonstick skillet. Add the ham and cook over high heat just until slightly crisp, about 1 minute. Transfer the ham to paper towels to drain.
In a large bowl, combine the sherry vinegar, salt and pepper. Whisk in the olive oil. Add the chives, shallot and basil and mix well.
Add the beans, ham and cheese shavings to the bowl and toss gently. Serve at once.

Nutrition Facts : Calories 280.7, Fat 20.6, SaturatedFat 7.1, Cholesterol 44.4, Sodium 582.4, Carbohydrate 8.8, Fiber 4, Sugar 1.7, Protein 16.6