Green Bean Tossed Salad Recipes
TOASTED ALMOND GREEN BEAN SALAD
A very healthy gourmet side dish.
Provided by Kitchen Witch
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Place beans in a large saucepan, and cover with water. Boil beans until soft but still bright green, about 15 minutes. Transfer beans immediately to an ice water bath to cool. Drain after 3 minutes. Place beans in large bowl. Toss with balsamic vinegar, stir in th olive oil.
- Place the almonds in a heavy skillet over low heat; cook until golden. Toss almonds into the green bean salad. Serve at room temperature or chilled.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 9.8 g, Fat 16.6 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 8 mg, Sugar 2.3 g
GREEN BEAN TOSSED SALAD
I decided to add green beans to spruce up a salad recipe that had oranges, onion and lettuce, and this is the tasty result.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.
Nutrition Facts : Calories 216 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.
BEAN TOSSED SALAD
I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.-Tabitha Allen, Cypress, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.
Nutrition Facts :
GREEN BEAN SALAD WITH FETA
This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.
Provided by USA WEEKEND columnist Jean Carper
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Yield 4
Number Of Ingredients 9
Steps:
- In a medium-size bowl, combine greens, beans and cheese. Add oil, vinegar, juice, fennel seeds, salt and pepper; toss. Sprinkle with dried cranberries, if desired.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 15.5 g, Cholesterol 12.6 mg, Fat 10.1 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 173.9 mg, Sugar 9.1 g
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GREEN BEAN SALAD WITH TOASTED ALMONDS & FETA - COOKIE AND KATE
From cookieandkate.com
5/5 (82)Total Time 35 minsCategory SaladCalories 188 per serving
- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
- Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Set aside.
- Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
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Cuisine AmericanCategory Side DishServings 6Total Time 15 mins
- Bring a large pot of generously salted water to a boil. Drop the beans into the water and let them cook for 3 minutes until they start to become tender. Drain the beans in a colander and run cold water over them to stop the cooking and preserve the color.
- Peel the clementines and cut each segment in half crosswise. Cut the cooled beans in half cross wise.
- In a small bowl or container combine the olive oil, vinegar, shallots, mustard, thyme and salt and pepper. Whisk or shake to combine.
- Place the beans and orange segments in a large bowl and drizzle over the dressing. Toss to combine thoroughly. Add the feta and toss again gently to combine. Serve at room temperature or chilled.
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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.
- In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing onto the salad, and toss to combine. At this point, you can cover the salad with plastic wrap and refrigerate. Add feta cheese just before serving.
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- To a large pot of boiling, salted water, add green beans, and cook for 2 minutes. Drain beans, pat dry, and place in a large bowl. Add tomatoes, onions, and feta cheese.
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4.2/5 (47)Total Time 20 minsCategory Salad, Side DishCalories 66 per serving
- Bring a pot of water to a boil. Even if your sesame seeds are toasted/roasted, it’s good to toast them again in a non-greased frying pan for a couple of minutes, gently jiggling the pan. Be careful not to burn them.
- With a pestle and a mortar (or spice grinder), grind the sesame seeds, leaving some seeds uncrushed to add texture to the sauce.
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- Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant.
- Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
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