Minty Green Bean Salad Recipes

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MINTED GREEN BEAN SALAD



Minted green bean salad image

Just 5 ingredients in this summery vegan salad - you can make it a day in advance too

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Supper

Time 35m

Number Of Ingredients 5

600g green bean , trimmed
3 tbsp olive oil
2fat garlic cloves , thinly sliced
1 tbsp balsamic vinegar
3 tbsp chopped fresh mint

Steps:

  • Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
  • Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
  • On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.

Nutrition Facts : Calories 79 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein

MINTY GREEN BEAN SALAD



Minty Green Bean Salad image

Unusual Italian green bean salad. Garlic and mint together - what a combo! My secret vinaigrette recipe too!

Provided by CELANE47

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup water
1 teaspoon white sugar
1 pound fresh green beans
4 cloves garlic, thinly sliced
2 slices onion, chopped
1 sprig fresh mint leaves
3 tablespoons olive oil
1 tablespoon cider vinegar
½ tablespoon minced garlic
¼ teaspoon dried basil
¼ teaspoon prepared mustard
salt and pepper to taste

Steps:

  • In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
  • Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
  • In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 12.3 g, Fat 10.3 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 8.7 mg, Sugar 3.5 g

GREEN BEAN AND MINT SALAD



Green Bean and Mint Salad image

My favorite time to make this salad is early summer, when green beans are super fresh and tender. I especially like to use haricots verts, which are small French green beans that are incredibly sweet.

Provided by Food Network

Categories     side-dish

Yield 8 servings

Number Of Ingredients 11

2 1/2 pounds fresh green beans, blanched and shocked
1 red onion, julienned
2 cloves garlic, chopped
2 tablespoons chopped fresh mint
grated zest and juice of 1 lemon
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup sour cream
6 dashes Tabasco sauce
Salt
freshly ground black pepper

Steps:

  • Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

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