Greenbeantomatosalad Recipes
GREEN BEAN AND TOMATO SALAD
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
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 WITH CHERRY TOMATOES AND FETA
Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.22 kcal, Carbohydrate 7.93 g, Protein 3.94 g, Fat 14.04 g, SaturatedFat 3.81 g, Cholesterol 13.79 mg, Sodium 338.3 mg, Fiber 2.13 g, Sugar 4.2 g, ServingSize 1 serving
GREEN BEAN-CHERRY TOMATO SALAD
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GREEN BEAN-TOMATO SALAD
This deliciously different way to dress up green beans is sure to become a favorite at your house. The snappy dressing nicely enhances the fresh flavor of the beans, tomatoes and onions.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Steam green beans for 6 minutes or just until crisp-tender. Immerse in cold water; drain. , Place beans in the center of a large plate. Arrange tomato and onion slices around beans. Whisk together remaining ingredients and pour over vegetables. Chill until ready to serve.
Nutrition Facts : Calories 145 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES
This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.
Provided by Gundi
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
- Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g
More about "greenbeantomatosalad recipes"
GREEN BEAN AND CHERRY TOMATO SALAD RECIPE - CHOWHOUND
From chowhound.com
- Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
- Meanwhile, make the dressing. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice.
- Set the dressing aside. Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
GREEN BEAN AND TOMATO SALAD - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
Estimated Reading Time 3 mins
- Bring a medium sized pan of salted water to a boil. Add the whole green beans and cook until “crisp tender” about 3 minutes, depending on size. Don’t overcook! Drain and let cool.
- In a small mason jar with tight fitting lid, combine dijon mustard, vinegar, shallots and garlic. Secure lid tightly and shake to combine. Slow stir the olive oil in a small whisk- or put lid back on and shake again!
- Add the tomato wedges and cooled green beans to a serving bowl. Pour dressing over and toss to combine. Season generously with salt and pepper. Sprinkle with basil and stir! Salad can be served cold or at room temperature.
GREEN BEAN & TOMATO SALAD - CLEAN & DELICIOUS FOOD BLOG
From cleananddelicious.com
Estimated Reading Time 3 mins
- Add green beans to a steamer basket and steam for 2-4 minutes or until al dente (crisp with a good bite).
- Shock the green beans by transferring them from the steamer into a big bowl of ice water. This will stop the cooking and ensure the beans retain their bright green color.
- Dry off beans by rolling them around in a dishtowel, then transfer to a large bowl. Toss in tomatoes and set aside.
GARLIC DILL GREEN BEAN TOMATO SALAD. - THE PRETTY BEE
From theprettybee.com
5/5 Estimated Reading Time 3 mins
- Make the dressing: In a jar with a lid, combine the olive oil, vinegar, minced garlic, dill. sea salt, and pepper. Shake well to combine.
- In a large bowl, combine the prepared garlic dill green beans, red onion, tomatoes, and chickpeas. Pour the dressing over the vegetables and serve.
HEIRLOOM TOMATO AND GREEN BEAN SALAD - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
4.7/5 (3)Category DinnerCuisine Southern United StatesTotal Time 25 mins
- Being by removing any stems from the green beans and cut the beans in half. Set the beans aside for blanching.
GREEN BEAN & TOMATO SALAD | ITALIAN FOOD FOREVER
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GREEN BEAN-TOMATO SALAD WITH HERBS RECIPE - MELISSA RUBEL ...
From foodandwine.com
- Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
- In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.
GREEN BEAN AND TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
- Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
- Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
GREEN BEAN AND TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
- Bring a large pot of salted water to a boil. Add beans and bring back to a boil. Cook until beans are bright green and just tender but not softened, about 3 minutes. Drain and rinse beans immediately under cold running water. Transfer to a paper towel-lined plate and gently pat dry.
- Just before serving, combine herbs, vinegar and oil in a large bowl. Whisk well to blend ingredients. Add beans and tomatoes, season with salt and pepper and toss gently to combine. Serve at room temperature.
GREEN BEAN AND CHERRY TOMATO SALAD – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 3 mins
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5/5 (2)Category SaladsCuisine AmericanTotal Time 12 mins
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