Best Mikes Fresh Green Bean Salad Recipes

MIKE'S FRESH GREEN BEAN SALAD

Steps:

• Make dressings about an hour before serving.
• Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
• Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
• Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
• Allow tomatoes to drain.
• Clean beans, break into bite size, and blanch 4-6 minutes.
• Plunge beans into ice water to stop cooking for 2 minutes.
• Drain, dry, wrap in towel.
• When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
• Put beans in chilled bowl, pour dressing over beans, and toss.
• Add the drained tomatoes.
• Garnish with the parsley and correct the seasoning.
• Serve.

EAT YOUR BEANS! EASY FRESH GREEN BEAN SALAD

Steps:

• Bring about 2 inches of water to boil in the bottom of a steamer. Add the beans to the top part, cover and let steam until tender but still firm (about 4-5 minutes). You really want to retain their crispness. Drain and rinse under cold water to stop the cooking process. You could also dunk them into a ice water bath. Drain well and pat dry.
• While the beans cook, whisk together the vinegar, olive oil, mustard and garlic and season to taste with S&P. (If using feta you likely won't want any salt).
• Place the cooled beans into a bowl with the onions, cilantro, radish slices, oregano and toss together with the dressing. Adjust seasoning.
• Transfer to a serving platter. Surround the beans with the tomato wedges for garnish. Chill until ready to serve.

FRESH GREEN BEAN SALAD

Steps:

• Mix salad ingredients together.
• Mix dressing ingredients together (except the feta).
• Toss everything together.
• Best if it stands for at least an hour at room temperature.
• To serve top each serving with feta.
• This stores well for a long time in a large ziploc bag if you only add the feta when served.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

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.