Cold Stringgreen Bean Salad With Pine Nuts And Currants Recipes

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COLD STRING/GREEN BEAN SALAD WITH PINE NUTS AND CURRANTS



Cold String/Green Bean Salad With Pine Nuts and Currants image

Another super easy from my friend Amy! She let me borrow her recipe box! I had a lot of fun browsing last night. I am not sure how many this serves so I guessed. It calls for 1 1/2 lbs. of beans. When you steam the beans, don't overcook them; they should be bright green and still firm but cooked. I forgot to mention cooking the beans so this is an update (thanks Sugarpea)! Let the beans sit at room temperature and serve cold.

Provided by Oolala

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
salt and pepper, to taste
1 1/2 lbs string beans, fresh, trimmed, steamed
1/4 cup pine nuts
1/4 cup black currants

Steps:

  • Mix all ingredients, except beans, in a bowl.
  • Now toss with the beans until well coated.
  • Chill and serve cold.
  • Enjoy!

Nutrition Facts : Calories 339.6, Fat 31.4, SaturatedFat 4.1, Sodium 95.3, Carbohydrate 14.4, Fiber 3.5, Sugar 8.4, Protein 3.3

FRENCH STRING BEAN SALAD



French String Bean Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds French string beans, both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons minced fresh dill

Steps:

  • Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

COLD GREEN BEAN SALAD



Cold Green Bean Salad image

This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.

Provided by Dale

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 3

2 (15 ounce) cans green beans, drained
1 red onion, sliced in rings
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.6 g, Fat 15.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1212.6 mg, Sugar 6.9 g

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