Basil Bean Salad Recipes

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BASIL BEAN SALAD



Basil Bean Salad image

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 12

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup canola oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt

Steps:

  • In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.

CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE



Corn and Black Bean Salad with Basil-Lime Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 ears fresh corn or 1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 mango, peeled, seeded, and cut into 1/2-inch pieces
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
  • For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

TANGY BASIL BEAN SALAD



Tangy Basil Bean Salad image

A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

2 pounds fresh green or wax beans, trimmed
3 green onions, sliced
2/3 cup minced fresh basil
2 to 4 tablespoons olive oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
Pepper to taste
2/3 cup grated Romano cheese

Steps:

  • Cut beans into 1-1/4-in. pieces. Place in a saucepan and cover with water bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese and toss to coat.

Nutrition Facts : Calories 66 calories, Fat 4g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 165mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO, BASIL, AND WHITE-BEAN SALAD



Tomato, Basil, and White-Bean Salad image

Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 7

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Steps:

  • Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
  • Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

BASIL BEAN SALAD



Basil Bean Salad image

Make and share this Basil Bean Salad recipe from Food.com.

Provided by FruitLoop

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs fresh green beans, trimmed
3 green onions, sliced
2/3 cup minced fresh basil
2 -4 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
pepper
2/3 cup grated romano cheese

Steps:

  • Cut beans into 1 1/4 inch pieces.
  • Place in a saucepan and cover with water; bring to a boil.
  • Cook, uncovered, for 10 minutes or until crisp-tender.
  • Rinse with cold water and drain well.
  • In a large bowl, combine the beans and next 6 ingredients.
  • Sprinkle with Romano cheese and toss to coat.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES



Fresh Green Bean Salad with Basil And Tomatoes image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds fresh green beans
1 tablespoon sugar
1 tablespoon and 1 teaspoon salt
1 recipe Garlic-Basil Dressing, recipe follows
5 firm ripe tomatoes, sliced
4 sprigs fresh basil, for garnish
1 clove garlic
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola, corn or vegetable oil
15 fresh basil leaves

Steps:

  • Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
  • When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
  • Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE



Green Bean Salad with Basil Vinaigrette image

Categories     Salad     Bean     Cheese     Vegetarian     Basil     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese

Steps:

  • Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

POTATO, GREEN BEAN, AND BASIL SALAD



Potato, Green Bean, and Basil Salad image

The mustard dressing and basil leaves perk up this potato-and-green-bean salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Coarse salt
3 pounds new potatoes, cut into 1/2-inch-thick rounds
1 1/4 pounds green beans, trimmed
6 tablespoons fresh lemon juice
2 1/4 teaspoons grainy mustard
Freshly ground pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
3/4 cup fresh basil leaves, torn if large

Steps:

  • Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
  • Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.

BASIL-GARLIC GREEN BEANS



Basil-Garlic Green Beans image

Make and share this Basil-Garlic Green Beans recipe from Food.com.

Provided by Kikimony

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs green beans, trimmed and halved
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1/4-1/3 fresh basil, chopped
salt and pepper

Steps:

  • Cook green beans in boiling water until crisp tender, 6 minutes; drain and place in cold water to cool quickly; drain again.
  • Heat oil in pot over medium-high heat.
  • Add garlic, stir 30 seconds.
  • Add beans, saute until heated- 8 minutes.
  • Add basil, stir 2 minutes.
  • Season with salt and pepper.

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