Garden Bean Salad Recipes

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FRESH GREEN BEAN SALAD



Fresh Green Bean Salad image

I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, cut in half lengthwise
1 cup coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GREEK GREEN BEAN SALAD RECIPE



Greek Green Bean Salad Recipe image

Greek Green Bean Salad Recipe. Perfectly tender, flavor-packed green bean salad prepared Greek style. A garlicy, zesty dressing pulls it together, and a sprinkle of feta and chopped marinated olives take it to a new level of delicious.

Provided by The Mediterranean Dish

Time 25m

Number Of Ingredients 12

Water
1 lb green beans, trimmed
Salt and pepper, to taste
Crushed red pepper flakes, optional, to taste
Quality crumbled feta cheese, to taste
2 tbsp (or more to your liking) pitted olives, chopped
2 tbsp Early Harvest Greek extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 to 2 garlic cloves, minced
2 tbsp chopped fresh dill
1/2 tsp sweet Spanish paprika
Salt and pepper, to taste

Steps:

  • Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
  • Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
  • Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
  • Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

Nutrition Facts : Calories 113 calories, Sugar 4.2 g, Sodium 341.1 mg, Fat 8.4 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 3.3 g, Protein 2.9 g, Cholesterol 4.2 mg

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

GREEN BEAN SALAD



Green Bean Salad image

Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light)

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb green beans (fresh or canned)
2 tablespoons lemon juice
2 teaspoons olive oil
1 garlic clove, smashed
1/2 teaspoon dried basil
1/4 teaspoon salt
pepper
2 cups cherry tomatoes, cut in half
2 tablespoons pine nuts

Steps:

  • Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
  • Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
  • Combine green beans with the tomatoes and toss with the vinaigrette.
  • Add pine nuts just before serving.

GARDEN BEAN SALAD



Garden Bean Salad image

My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables. - Bernice McFadden, Eaton, Ohio.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 13

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (15-1/4 ounces each) lima beans
1 can (14-1/2 ounces) cut green beans
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large green pepper, chopped
3 celery ribs, chopped
1 jar (2 ounces)sliced pimientos, drained
1 bunch green onions, sliced
2 cups white vinegar
2 cups sugar
1/2 cup water
1 teaspoon salt

Steps:

  • Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. , Refrigerate several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 178 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)



Green Bean Salad (Easy Italian Recipe - Served Cold or Hot) image

A super quick and easy hot or cold green bean salad, popular in Italy.

Provided by adapted by Christina Conte

Categories     Side Dishes

Time 18m

Number Of Ingredients 5

12 oz (340 g) fresh green beans (or use frozen)
about 1 tsp salt
1 clove garlic (medium sized) -optional
1.5 Tbsp extra virgin olive oil
1 tsp red wine vinegar -optional

Steps:

  • Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
  • Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
  • If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
  • Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
  • Toss and mix well and either serve immediately, or refrigerate if serving cold.

Nutrition Facts : Calories 72 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 587 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

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.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING



Cold Green Bean Salad with French Mustard Vinaigrette Dressing image

A cold green bean salad flavored with a homemade french mustard vinaigrette dressing. The dressing is easy to prepare in less than 2 minutes. See serving suggestion in the post. Usually, a small quantity is served per Person with a meal, that means about 100 grams of green beans per Person (calories calculated according to this)

Provided by Helene Dsouza

Categories     Salad

Time 14m

Number Of Ingredients 7

7 ounces Green Beans
2 small Shallot
2 Teaspoons Dijon Mustard (*see Note)
2 Teaspoons Vinegar
1/4 Teaspoon Salt
pinch Black Pepper
1 1/2 Tablespoon Oil

Steps:

  • First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
  • Keep a pot with water to boil and once the water boils place the green beans into the water.
  • Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
  • Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
  • Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
  • Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
  • Pour the vinaigrette over the green beans and serve cold.

Nutrition Facts : ServingSize 188 g, Calories 291 kcal, Carbohydrate 22 g, Protein 5 g, Fat 21 g, SaturatedFat 1 g, Sodium 712 mg, Fiber 7 g, Sugar 10 g

GARDEN BEAN SALAD



Garden Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4-6 servings

Number Of Ingredients 10

1 small red onion, finely diced
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
1/4 cup extra-virgin olive oil
1 15-ounce can white beans, drained and rinsed
3/4 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper

Steps:

  • Soak the diced onion in cold water, 10 minutes.
  • Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
  • Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
  • Before serving, stir the parsley and chives into the salad and season with salt and pepper.

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  • Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes.
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2019-08-12 Strain the beans and run under cold water to slow the cooking process. Shake off excess water, and pat them dry with a towel. In the bottom of your serving bowl, whisk together dill, minced onion, Dijon mustard, olive oil, lemon zest, lemon juice and …
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GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN …
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Published 2021-08-17
  • Mom’s Green Bean Salad. If you’re going to make a green bean salad, why not start with a tried-and-true recipe straight from Mom herself? Mom’s Green Bean Salad at Served From Scratch is a great basic two-bean salad recipe.
  • Italian Green Bean Salad. Italian green bean salad is one of the most popular green bean salad recipes because this region of Europe is known for its bright, crunchy green beans.
  • Balsamic Green Bean Salad with Tomatoes. This recipe at The Rustic Foodie is another variation on the traditional Italian green bean salad, and this version uses balsamic vinegar rather than red wine vinegar.
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  • Mushroom and Green Bean Salad. This green bean salad is quite different from any other green bean salad in this recipe round-up. Rather than using a vinegar-based dressing, this green bean salad at Me Cooks takes inspiration from egg salads and potato salads by incorporating a creamy mayonnaise-based dressing instead.
  • Sicilian Green Bean Salad. While we already have one version of Italian green bean salad on this list, this Sicilian-Italian recipe from the Italian food blog Mangia Bedda is slightly different since it’s a more authentic and less Americanized version of the classic summer dish.
  • Ultimate Green Bean Salad with Hazelnuts. If you’re looking for a luxe version of the traditional green bean salad, look no further than this recipe at Salad with Anastasia.
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  • In a large pot, bring water to boil. Boil the green beans for 3 to 5 minutes, until just tender. Drain and let cool.
  • In a large bowl, combine the cooled green beans with tomatoes and red onion. Toss to distribute evenly.
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