Marinated Green Bean And Butter Bean Salad Recipes

MARINATED GREEN BEANS

Steps:

• Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
• Drain, immerse in ice water till cool. Drain.
• Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
• Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
• Enjoy.

BUTTER BEAN SALAD

Steps:

• In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.

MARINATED GREEN BEAN SALAD

Steps:

• Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
• Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
• Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

MARINATED FOUR BEAN SALAD

Steps:

• In a small bowl whisk together sugar, vinegar, olive oil, salt, and pepper and set aside.
• Drain and rinse all the canned beans and pimentos and place them in a large bowl. Add onion, parsley, and dressing and mix until combined.
• Cover and refrigerate for 4 hours, stirring occasionally.

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

ITALIAN MARINATED GREEN BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Trim the green beans, and slice any long ones in half, then drop them into the boiling water for just 2-3 minutes. Remove the pot from heat and drain the green beans in a colander in the sink. Rinse with cold water.
• While the green beans are cooking, thinly slice the red onion and drain the chickpeas. Whisk together the olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt.
• Combine the green beans, red onion, chickpeas, and dressing in a large bowl. Mix until well combined.
• Serve right away, or transfer the salad to an airtight container in the fridge to serve later. Enjoy!

MARINATED LIMA BEAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

MARINATED POTATO AND GREEN BEAN SALAD

Steps:

• Combine all dressing ingredients in a small bowl and whisk until well combined.
• Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
• Steam green beans in a steamer basket until tender.
• Drain under cold water to stop cooking. Set aside.
• Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
• Pour all the dressing over the potatoes and vegetables and mix gently to combine.
• Add salt and pepper to taste and serve this salad warm or room temperature.
• ENJOY!

MARINATED THREE-BEAN SALAD

Steps:

• Combine beans and vegetables in large bowl.
• Bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Pour over bean mixture; mix lightly. Cool.
• Refrigerate overnight to marinate, stirring occasionally.
• Drain salad before serving, discarding the marinade.

OUR FAVORITE MARINATED 3 BEAN SALAD (GREAT FOR MEAL PREP)

Steps:

• Prepare an ice batch by filling a large mixing bowl with lots of ice and then water, set aside. Bring a medium pot of water to a boil ( you can have the water coming to a boil while you trim your green beans). Once the water has come to a boil add the green beans and allow them to sit in the hot water for 30 seconds to 1 minute - they will turn bright green. Once the beans have been blanched immediately transfer them into the ice bath by using a slotted spoon. Allow them to hang out int he ice bath for at least 5 minutes. Once they are cooled down drain them from the water and remove any ice cubes - set aside.
• In a large mixing bowl add the red wine vinegar, olive oil, Dijon mustard, honey or maple syrup, thyme, garlic, salt, and pepper - whisk until well combined. Taste and adjust any seasoning or flavors.
• To the mixing bowl with the dressing add the green beans that have been chilled and drained from the ice bath, along with the drained and rinsed red kidney beans and chickpeas, and the red onion. Stir to combine.
• Allow the salad to chill in the fridge for at least 3 hours, although 8 hours (or overnight) is best. It really isn't as good served room temperature. The longer it chills in the fridge the more the dressing "marinates" the veggies adding tons of flavor to them. This salad is really best made one day in advance.
• Give the salad a good stir serve in bowls or on plates. Sprinkle some feta cheese over top, if desired.
• This salad makes great leftovers and gets even better the longer it sits. It will keep in the fridge for up to one 1 week.

MARINATED GREEN BEANS

Steps:

• Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.
• While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes.
• While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.
• When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.

MARINATED BEAN SALAD

Steps:

• Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
• In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

MARINATED GREEN BEAN SALAD

Steps:

• Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.
• If you're using a steam basket, choose a pot that will fit the basket. Fill the pot with an inch of water and bring it to a boil or bring a 1/2 inch of water to a boil in a frying pan. Or put the beans in a microwave-safe container with 2 tablespoons of water.
• Put the green beans in a steamer basket over the boiling water (or in the frying pan with the water), cover, and cook until as tender as you like: 3 minutes for crisp-tender green beans and closer to 6 minutes for fully cooked beans. Or microwave in 1-minute intervals until the desired temperature is reached.
• Once the beans are steamed , immediately plunge them in the ice water. Swish the beans around until they're completely cool. Dry them thoroughly. Put the dried green beans in a shallow dish.
• Peel and mince the shallot or onion, vinegar, and salt in a small bowl. Whisk the sugar, mustard, and oil into the shallot mixture. Pour the dressing over the green beans, toss so all the green beans are coated with the dressing, cover the container, and chill at least 1 hour and up to overnight.