Island Green Bean Salad Recipes

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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

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

ITALIAN GREEN BEAN SALAD



Italian Green Bean Salad image

Italian Green Bean Salad is a cold salad featuring thin style green beans, tomatoes and onions tossed in a tasty vinaigrette. A healthy sprinkling of Parmesan cheese takes this salad from good to great. Serve along side grilled chicken for the perfect meal.

Provided by Barbara

Categories     Salad     Side Dish

Number Of Ingredients 10

1 pound fresh or frozen thin (French Style) green beans
2 tomatoes, cut in wedges
1 small onion, sliced thin
1/4 cup grated Parmesan cheese
1/3 cup olive oil
2 Tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon prepared yellow mustard
dash black pepper

Steps:

  • Bring a medium saucepan of salted water to boil. (1/2 teaspoon salt for every cup water).
  • Add green beans and cook until tender but not completely soft, approximately 5 minutes.
  • Prepare vinaigrette by mixing together oil, red wine vinegar, garlic, salt, mustard and pepper.
  • Add cooked beans directly to dressing while still warm. Toss to coat.
  • Cover and refrigerate for a minimum of 45 minutes.
  • Just before serving, gently mix in tomato wedges and onion slices. Sprinkle with Parmesan cheese.

DESERT ISLAND GREEN SALAD



Desert Island Green Salad image

A very simple salad with unique ingredients and a dressing that pulls it all together. When I'm all out of "standard" ingredients (i.e. salad veggies), it forces my creativity to surface or go hungry!

Provided by Marla Swoffer

Categories     Pineapple

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

romaine lettuce
1/4 cup lightly salted peanuts
1/2 cup quartered pineapple chunk (canned is fine)
2 tablespoons finely chopped red onions
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/8 teaspoon sesame oil
1/4 cup water

Steps:

  • Wash, dry and break apart lettuce in a large bowl.
  • Sprinkle with pineapple, peanuts and red onion.
  • Set aside and make the dressing by mixing all of the dressing ingredients together in a bowl or shaker.
  • Serve dressing with salad.

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

ISLAND GREEN BEAN SALAD



Island Green Bean Salad image

Provided by Emeril Lagasse

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large Maui onion
Olive oil
Salt
Freshly ground black pepper
1 pound green beans, ends trimmed
1/4 pound bacon, chopped

Steps:

  • Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, slice and set aside.
  • In a pot of boiling, salted water, blanch the green beans until they are slightly tender, but still have a slight crunch. Drain and immediately shock in an ice water bath to stop the cooking. Drain and place in a large bowl.
  • In a saute pan, cook the bacon until the fat is rendered and the bacon is crispy. With a slotted spoon, add the bacon to the green beans. Add the warm, sliced onions and season with salt and pepper. Toss well and serve.

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