Summery Fresh Green Bean Salad Recipes
FRESH GREEN BEAN SALAD
I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
SUMMERY BEAN SALAD
Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!
Provided by Jacqueline
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g
FRESH WARM GREEN BEAN SALAD
Nothing better than fresh, summer green beans! I hated them when I was a kid, now I can't get enough of them! Simplicity at its best!
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, remove from pan to drain on paper towel.
- Sauté onion in bacon drippings for 3 minutes.
- Add bacon and remaining ingredients and heat through.
- Pour over warm beans.
SUMMER GREEN BEAN SALAD
Make and share this Summer Green Bean Salad recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread the pine nuts in a dry, heavy skillet.
- Toast over medium heat, shaking the pan, until golden, about 5 minutes.
- Bring a large pot of salted water to the boil.
- Add the beans and cook over medium-high heat until tender, about 8 minutes.
- Drain and refresh under cold water; drain.
- In a medium pan, heat 2 tblsps of the oil.
- Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
- Add the vinegar and reduce by half, 1 to 2 minutes.
- Scrape the contents of the pan into a large bowl.
- Whisk in the mustard and the remaining 4 tblsps of olive oil.
- Add the green beans, scallions, dill and lemon zest and toss.
- Season with salt and pepper.
- The salad can be made up to 3 hours ahead.
- Keep covered at room temperature.
- Sprinkle with toasted pine nuts and serve.
Nutrition Facts : Calories 198.7, Fat 16.1, SaturatedFat 1.9, Sodium 17.7, Carbohydrate 13.2, Fiber 4.4, Sugar 2.1, Protein 3.9
EASY, COLD BALSAMIC GREEN BEAN SALAD
This Easy, Cold Balsamic Green Bean Salad is a healthy and quick summer salad recipe with fresh string beans, tomato, feta cheese, and homemade Italian dressing. Feel free to top with bacon and almonds if you want a little crunch!
Provided by Brandi Crawford
Categories Appetizer Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- Add about 6 cups of water to a large pot on the stove. Boil the water.
- When the water has boiled, add the green beans. Cook for 2-3 minutes until the green beans turn very bright green and are crisp.
- Remove the green beans from the pot and rinse with cold water. Dry the green beans.
- Add the green beans to a large bowl with the balsamic vinegar, olive oil, feta, tomatoes, basil, sliced onions, salt and pepper to taste.
- Stir to combine all of the ingredients.
- Chill in the fridge for 45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 86 kcal, Carbohydrate 4 g, Protein 4 g, Fat 5 g
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- Cook the green beans in a large pot of boiling water until they are tender, but still just a bit crisp. Drain well and place the beans into a large serving bowl.
- In a mixing bowl, combine the olive oil, vinegar, vegetable stock or water, salt, cayenne pepper, dill, parsley and mustard. Mix all ingredients together well. Pour the dressing over the green beans and toss to coat. Chill for 1 hour before serving.
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- Bring a pot of water to a boil. Blanch green beans in water for about 3 minutes. Drain and transfer to an ice bath for another 2-3 minutes. Drain and place green beans in a large bowl.
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5/5 (2)Total Time 13 minsCategory SaladCalories 134 per serving
- Bring a large pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes or until green beans are tender but still crisp. Don’t overcook.
- Drain the green beans and put in a large bowl of ice water. Let them sit in the ice bat for 5 minutes. Drain well, pat dry and place the beans on a large platter or in a large bowl. Add the tomatoes, Parmesan cheese, basil, and red onion. Gently toss with tongs.
- Drizzle the dressing over the green bean salad and gently toss. Season with salt and black pepper, to taste. You can serve immediately, but I recommend chilling for 30 minutes to an hour, so the flavors have time to marinate.
FRESH GREEN BEAN SALAD - BUNNY'S WARM OVEN
From bunnyswarmoven.net
4.5/5 (2)Estimated Reading Time 2 mins
- Bring a large pot of water to boiling. Add the fresh green beans to the water and cook for 3 -4 minutes. Plunge the green beans into cold water to stop the cooking.
- Place the walnuts into a hot saute pan and toast. Cool the walnuts, place them into a small plastic bag. Use the back of a large spoon to crush the walnuts.
- In a small bowl add the olive oil,balsamic vinegar,Dijon mustard and honey. Stir to incorporate. Salt and pepper to taste.
GREEN BEAN SUMMER SALAD BY OHMYVEGGIES.COM
From ohmyveggies.com
4/5 (3)Total Time 30 minsCategory Side DishCalories 129 per serving
- Place the green beans and zucchini in a large pot and lightly steam (for 10-15 minutes) or boil (for 5-7 minutes) until tender but still somewhat firm. Remove from heat, strain and rinse the vegetables with ice cold water, then set aside.
- Meanwhile, make the dressing by combining all of the ingredients in a food processor and blending until the herbs are finely chopped.
- In a large bowl, combine the drained chickpeas, corn, tomatoes and green onion. Add the blanched green beans and zucchini, then pour the dressing on top. Stir together until everything is well-coated. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
BEST SHRIMP GREEN BEAN SALAD - 2 SISTERS RECIPES BY ANNA ...
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5/5 (3)Total Time 17 minsServings 6Calories 282 per serving
- First, allow frozen shrimp to defrost. Then rinse thoroughly in a colander. Examine them, looking for any remaining shells left behind and remove and discard them. Place a dish under the colander and put it into the fridge to keep chilled, while continue to drain.
- Meanwhile, rinse the green beans and place them into a pot with some water, about 1- inch. Cover and bring to a boil. Boil the beans for ONLY 1 to 2 minutes, then drain the water. Place them into a bowl of cold water to stop the cooking. You want the beans to be crunchy, not soggy in this salad.
- Once the green beans are cooled, cut them into thirds. Next, toss tomatoes, sliced onions, garlic and green beans into a mixing bowl.
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- Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes.
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5/5 (1)Category VegetableServings 4-6Total Time 17 mins
- Fill a large saucepan 2/3 with water. Bring to a boil. Place green beans in boiling water. Meanwhile, fill a large bowl with ice and water. Boil green beans for just 2 minutes. Drain and plunge into ice water. Set aside.
- In a small bottle or shaker combine white wine vinegar, lemon juice, parsley, salt and pepper. Stir to combine. While briskly stirring, add in olive oil.
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47 GREEN BEAN RECIPES FOR GREAT SALADS, SIDES, AND MORE ...
From epicurious.com
Estimated Reading Time 8 minsPublished 2015-07-08
- Green Bean and Tuna Salad with Basil Dressing. If you're having salad for dinner in the summertime, you want three things: minimal cooking, lots of fresh vegetables, and enough protein to feel filling.
- Mixed Beans With Peanuts, Ginger, and Lime. This is the brightly flavored, high-summer dish to make when beans are everywhere at the market. You can use a single kind, but it's more fun—and more colorful—with a mix of green, wax, Romano, and so on.
- Green Beans and Cucumbers With Miso Dressing. Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible.
- 3-Ingredient Charred Green Beans With Ricotta and Lemon. Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for a special meal.
- Skillet-Charred Summer Beans with Miso Butter. Charring the beans in a cast-iron skillet gives them an irresistible smokiness that plays off the rich flavors of the miso butter, but you could grill them, or simply blanch them, instead.
- Smashed Green Bean Salad With Crispy Shallots. Fish sauce is a green vegetable's best friend, and here it gives depth to a delicious citrusy dressing. Smashing the green beans with a rolling pin helps them absorb the flavors—and relieves you of the need to cook them.
- Stir-Fried Green Beans with Coconut. This preparation from chef Suvir Saran pairs green beans with unsweetened coconut, cumin, curry leaves, fresh chiles, and a few other spices, and would make a terrific accompaniment to a meal of lentils and rice.
- Green Vegetable Salad. Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing—creamy, herby, and lemony, with a little bit of garlic and anchovies—for a healthful, vibrant, and verdant salad.
- Slow-Cooked Green Beans With Harissa and Cumin. This is the ideal summer recipe in that it doesn't involve a lot of effort: Simply toss the beans with olive oil and aromatics, stick them in the oven, and come back an hour later to an impossibly soft, caramelized side dish.
- Roasted Niçoise Salad with Halibut. Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner, which you can get on the table in under an hour.
FRESH GREEN BEAN SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Vegan Salad Dressing RecipesCalories 111 per servingTotal Time 2 hrs 30 mins
- Snap each bean into 2 or 3 pieces. In a microwave-safe dish, combine beans and the water; cover. Microwave on 100 percent power (high) 6 to 7 minutes or just until crisp-tender but still vibrant green, stirring once. Drain. Rinse well with cold water; drain well.
- For dressing, in a screw-top jar combine garlic, oil, honey, lime juice, chili powder, salt and hot pepper sauce. Cover and shake well. Pour dressing over vegetables; toss to combine. Cover with foil or plastic wrap and chill at least 2 hours or up to 24 hours before serving.
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- Mom’s Green Bean Salad. If you’re going to make a green bean salad, why not start with a tried-and-true recipe straight from Mom herself? Mom’s Green Bean Salad at Served From Scratch is a great basic two-bean salad recipe.
- Italian Green Bean Salad. Italian green bean salad is one of the most popular green bean salad recipes because this region of Europe is known for its bright, crunchy green beans.
- Balsamic Green Bean Salad with Tomatoes. This recipe at The Rustic Foodie is another variation on the traditional Italian green bean salad, and this version uses balsamic vinegar rather than red wine vinegar.
- Green Bean and Couscous Salad. If you’re looking for a slightly different take on green bean salad, this salad with couscous over at Especially Vegan UK is great for bringing a little Mediterranean flair to your next barbeque or family gathering.
- Green Beans with Almonds and Pomegranate Seeds. One of the best things about green bean salad as a side dish is that it can be changed up with many different secondary ingredients and dressings to swap out the flavors and textures in the salad for different meals.
- Asian Green Bean Salad. Along with Italian variations on the green bean salad, another popular version of green bean salad that appears on dinner menus around the world is Asian green bean salad.
- Mushroom and Green Bean Salad. This green bean salad is quite different from any other green bean salad in this recipe round-up. Rather than using a vinegar-based dressing, this green bean salad at Me Cooks takes inspiration from egg salads and potato salads by incorporating a creamy mayonnaise-based dressing instead.
- Sicilian Green Bean Salad. While we already have one version of Italian green bean salad on this list, this Sicilian-Italian recipe from the Italian food blog Mangia Bedda is slightly different since it’s a more authentic and less Americanized version of the classic summer dish.
- Ultimate Green Bean Salad with Hazelnuts. If you’re looking for a luxe version of the traditional green bean salad, look no further than this recipe at Salad with Anastasia.
- Green Bean and Quinoa Salad. Incorporating healthy grains into your diet can be a hassle, but this green bean salad from Six Hungry Feet pulls it off by incorporating quinoa into a simple summer salad with green beans, roasted chickpeas, and roasted beetroot.
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