Crunchy String Bean Salad With Red Onion And Prosciutto Recipes

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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.)

GREEN BEAN SALAD WITH RADISHES AND PROSCIUTTO



Green Bean Salad with Radishes and Prosciutto image

Provided by Tina Miller

Categories     Salad     Side     Quick & Easy     Low Cal     High Fiber     Green Bean     Radish     Summer     Prosciutto     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 pounds green beans, trimmed
8 radishes, sliced paper-thin
1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
3 tablespoons aged Sherry
1 tablespoon Dijon mustard
1 tablespoon minced fresh chives
1/4 cup olive oil
1 2-to 3-ounce wedge ricotta salata (salted dry ricotta cheese)*

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Using vegetable peeler, shave ricotta salata in thin strips over salad.
  • Available at some supermarkets and at specialty foods stores and Italian markets.

FRESH MULTI-BEAN SALAD WITH CHARRED RED ONION



Fresh Multi-Bean Salad with Charred Red Onion image

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, grated
Salt and pepper
1/4 cup extra virgin olive oil
1 pound fresh shelling beans (fava beans, butterbeans or cranberry beans)
1/2 pound small green beans
1/2 pound romano beans
1/2 pound small yellow wax beans
1 medium red onion, in 1/4-inch slices
A few sprigs fresh marjoram or 1/2 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley

Steps:

  • To make the vinaigrette, stir together vinegar, mustard and garlic in small bowl. Add a good pinch of salt and pepper, then whisk in olive oil. Taste for seasoning, then set aside.
  • Shuck and cook the fresh shelling beans. If using fava beans, blanch in boiling water for 1 minute, then rinse in cool water. Peel the outer skin from each bean and set aside. If using butterbeans or cranberry beans, simmer in lightly salted water to cover. They should be tender in about 30 minutes. Let shelling beans cool in their cooking water. (May be cooked ahead.)
  • Cook the green beans, romano beans and wax beans separately. Simmer each type in lightly salted water for 3 to 5 minutes, until just tender. Spread them out on plates to cool to room temperature.
  • Heat a dry cast-iron skillet over medium-high heat. Lay onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes. Turn and char the other side. Set aside to cool. Toast marjoram on the hot skillet until it chars slightly, about one minute, then remove. (You may char the onions and marjoram on an outdoor grill or under the broiler.)
  • To assemble the salad, drain the shell beans (reserve liquid for another purpose) and put them in a large serving bowl. Add cooked green beans and charred onions. Season with salt and pepper. Add vinaigrette and toss well. Crumble marjoram and sprinkle over salad. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 6 grams, TransFat 0 grams

CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO



Crunchy String Bean Salad with Red Onion and Prosciutto image

Provided by Michael Schlow

Categories     Salad     Herb     Onion     Side     Green Bean     Prosciutto     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 10

3 pounds fresh string beans, trimmed
2 cups red onions, thinly sliced
1/4 pound prosciutto di Parma, thinly sliced and cut into long, thin strands*
3/4 cup extra-virgin olive oil
6 tablespoons fresh lemon juice (from 2 lemons)
1 tablespoon fresh rosemary, coarsely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
*Stack several slices prosciutto and slice into long, thin strands no more than 1/8-inch thick.

Steps:

  • In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
  • One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.

STRING BEAN AND ONION SALAD



String Bean and Onion Salad image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 quart water
2 pounds haricots verts
2 large red onions, thinly sliced
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
Salt and freshly ground pepper, to taste

Steps:

  • Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.

THREE BEAN SALAD WITH RED ONION



Three Bean Salad with Red Onion image

My husband (who hates green beans) and my grandchildren all say "Hurray, bean salad!!" when I make this. The sweetness of the wine vinegar makes a change from the sour white vinegar that is used in most recipes.

Provided by CountryLady

Categories     Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/3 cup vegetable oil
2/3 cup red wine vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 (14 ounce) can green beans, drained
1 (14 ounce) can yellow beans, drained
1 (14 ounce) can red kidney beans, drained
1 green pepper, chopped
1 red onion, chopped

Steps:

  • Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
  • Add the rest, stir well and refrigerate overnight.

Nutrition Facts : Calories 261.6, Fat 9.6, SaturatedFat 1.3, Sodium 299, Carbohydrate 39.6, Fiber 7.2, Sugar 22.2, Protein 6.5

STEAMED YET CRISPY STRING BEANS



Steamed Yet Crispy String Beans image

Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 5

4 slices prosciutto, thinly sliced crosswise
1 pound haricots verts
1 jarred roasted red pepper, minced
Salt
Red pepper flakes

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and saute until crispy, about 2 minutes. Remove to a paper towel. Steam beans over in 1/4 inch water until tender, 3-4 minutes. Drain beans.
  • Swirl some olive oil in same skillet and add the peppers. Return beans to pan and toss with salt and red pepper flakes. Transfer beans to skillet and top with the crispy prosciutto.

COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS



Cold Green Bean Salad with Mango and Red Peppers image

This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.

Provided by Aroma and Essence

Time 30m

Yield 4

Number Of Ingredients 12

1 pound fresh green beans, trimmed
1 large red bell pepper, thinly sliced
1 large mango, thinly sliced
2 medium shallots, thinly sliced
¼ cup crumbled feta cheese
1 small red onion, minced
¼ cup white balsamic vinegar
2 tablespoons white sugar
1 tablespoon whole grain mustard
1 tablespoon poppy seeds
¼ cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
  • Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
  • Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
  • Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
  • Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g

STRING BEAN SALAD



String Bean Salad image

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 6

2 pounds string beans, trimmed
1 clove garlic minced (green part removed)
1 to 2 tablespoons Dijon mustard
1/4 to 1/3 cup Balsamic vinegar
2/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Steam the string beans. While they are cooking, make the vinaigrette.
  • Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 7 grams, TransFat 0 grams

CRUNCHY GREEN BEAN SALAD



Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
  • In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
  • Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

GREEN BEAN SALAD WITH RADISHES AND PROSCIUTTO



Green Bean Salad With Radishes and Prosciutto image

From Bon Apetit, this is a lovely salad or cold side dish for summertime meals. Would be nice for a brunch, as well.

Provided by TinyBubbles

Categories     Salad Dressings

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs green beans, trimmed
8 radishes, sliced paper-thin
1 (3 ounce) package prosciutto, cut into thin strips
3 tablespoons sherry wine
1 tablespoon Dijon mustard
1 tablespoon fresh chives, minced
1/4 cup olive oil
2 ounces parmesan cheese or 2 ounces reggiatto cheese, shaved

Steps:

  • Cook beans in a large pot of salted water until crisp-tender, about 4-5 minutes; drain well and cool.
  • Whisk sherry, mustard, and chives, then gradually whisk in the oil.Season with salt and pepper.
  • Toss beans, radishes, and prosciutto, then toss with enough dresing to coat.
  • Using a vegetable peeler, shave parmesan or reggiatto on top of salad.

Nutrition Facts : Calories 189.4, Fat 11.9, SaturatedFat 2.9, Cholesterol 8.3, Sodium 183.7, Carbohydrate 9.9, Fiber 4.1, Sugar 2.2, Protein 5.9

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