Croatian Simple French Beans Salad Recipes

CROATIAN SIMPLE FRENCH BEANS SALAD

Steps:

• Clean French beans, cut into 5 cm pieces and cook in hot water (throw it into hot water to preserve nice green color).
• Cook 10 minutes and than change water and cook until soft. Remove French beans from water and put into a salad bowl.
• While hot, pour over oil and finely minced garlic. You can also season it completely with vinegar (use water to dissolve vinegar if it is too strong) salt and pepper but cool it and eat cold.

FRENCH STRING BEAN SALAD

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.)

NORTH CROATIAN SIMPLE BEANS SALAD

Steps:

• Cook beans until soft. Drain and put into salad bowl.
• Slice onion into very thin rings and add into beans. Season with salt and pepper. Mix water and vinegar and add into salad. Pour oil over and stir.
• Leave it in refrigerator at least one hour. You can keep surpluses in hermetically closed pot in refrigerator.

FRENCH BEAN SALAD

Steps:

• In a serving bowl, combine the beans, onion and bacon; stir in dressing. Refrigerate until serving.

COLD PROVENçAL WHITE BEAN SALAD

Steps:

• Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
• In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
• Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
• Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.

FRENCH BEAN SALAD

Steps:

• Soak the beans overnight in cold water, then drain. Simmer them with the carrot, celery and 1/2 onion in salted water until just tender (25-30 minutes). Drain; remove the carrot, celery and onion and stir the French dressing into the beans. Chill for several hours, stirring occasionally to distribute the marinade.
• When ready to serve, taste for salt, then put the beans in a bowl and sprinkle with minced onion, the herbs and fresh ground pepper. This salad is usually served as a salad hors d'oeuvre. It fits well in a salad supper, as accompaniment to cold cuts and sliced tomatoes.

FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS

Steps:

• Preheat an oven to 225 degrees F (110 degrees C).
• Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
• Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
• Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
• Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
• Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

MEDITERRANEAN-INSPIRED 5-BEAN SALAD

Steps:

• Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
• Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
• Cover and refrigerate for 2 to 3 hours before serving.

TOMATO AND FRENCH BEAN SALAD

Steps:

• In a small bowl, combine juices, soy sauce, coriander, ginger, and honey. Whisk in oil and season to taste with salt and pepper.
• Bring a pot of water to a boil. Add 1 teaspoon salt and beans; cook until tender, about 2 minutes. Drain beans, then cool in ice water.
• Slice tomatoes 3/4 inch thick, and cut slices into chunks. Drain beans well and place in a bowl with tomatoes and arugula. Season with salt and pepper and toss with dressing. Arrange on 4 salad plates.