Green Bean And Tomato Salad Recipes

POTATO SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA

Steps:

• Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

GREEN BEAN AND TOMATO SALAD

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.

GREEN BEAN AND TOMATO SALAD

Steps:

• Combine dressing ingredients in food processor and pulse until blended.
• Boil and ice green beans.
• Place prepared beans on platter surronded with tomatoes and pour a generous amount of dressing over beans and tomatoes.
• Garnish with a few basil leaves and serve.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

TOMATO FETA GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Add the green beans and cook for 5 minutes. Remove and place in a bowl of ice water to stop the cooking immediately. Drain and add to a bowl.
• Mix the dressing ingredients together then pour over the green beans. Mix well then allow to marinade for at least 10 minutes but up to 24 hours covered in the fridge. You can add the feta cheese at this stage as well if you prefer.
• When you're ready to serve, add the feta cheese and tomatoes, toss well and serve.

GREEN BEAN, TOMATO AND SALAMI SALAD

Steps:

• Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
• Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
• Cut tomatoes into wedges and add to the green bean mixture in bowl.
• For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
• Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
• Cover and refrigerate for two hours or more.
• NOTE: Recipe can be doubled or halved.

GREEN BEAN AND ROASTED TOMATO SALAD

Steps:

• Preheat oven to 450° F. and lightly grease a baking sheet.
• Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
• While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
• In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
• Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

GREEN BEAN AND TOMATO SALAD

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.