Big Beans And Tomato Vinaigrette Recipes

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GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE



Green and Wax Bean Salad With Tomato Vinaigrette image

This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 overripe large tomato
1 tablespoon red wine vinegar, or to taste
1/4 teaspoon kosher sea salt, plus more as needed
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 cup thinly sliced pitted kalamata olives
1/3 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
  • Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
  • Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams

GREEN BEANS AND TOMATO VINAIGRETTE



Green Beans and Tomato Vinaigrette image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3/4 pound fresh green beans
Salt to taste
2 teaspoons Dijon-style mustard
1/2 teaspoon minced garlic
2 tablespoons red-wine vinegar
4 tablespoons olive or vegetable oil
Freshly ground pepper to taste
1/8 teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, sliced 1/4 inch thick
1/4 cup finely chopped red onion

Steps:

  • Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
  • Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams

BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE



Black Beans, Corn, and Tomatoes Vinaigrette image

Categories     Salad     Bean     Side     Vegetarian     Family Reunion     Chill     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

1 pound dried black beans, picked over, soaked overnight in cold water to cover, and drained
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 1/2 cups chopped seeded tomato
3/4 cup thinly sliced scallion
1/3 cup minced fresh coriander plus coriander sprigs for garnish
1/2 cup olive oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt

Steps:

  • In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.

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