Easy Fresh Green Beans With Packaged Salad Dressing Recipes

GREEN BEAN SALAD WITH CREAMY DRESSING

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

FRESH GREEN BEAN SALAD

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.

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

Steps:

• First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
• Keep a pot with water to boil and once the water boils place the green beans into the water.
• Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
• Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
• Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
• Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
• Pour the vinaigrette over the green beans and serve cold.

MARINATED GREEN BEAN SALAD

Steps:

• Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.
• If you're using a steam basket, choose a pot that will fit the basket. Fill the pot with an inch of water and bring it to a boil or bring a 1/2 inch of water to a boil in a frying pan. Or put the beans in a microwave-safe container with 2 tablespoons of water.
• Put the green beans in a steamer basket over the boiling water (or in the frying pan with the water), cover, and cook until as tender as you like: 3 minutes for crisp-tender green beans and closer to 6 minutes for fully cooked beans. Or microwave in 1-minute intervals until the desired temperature is reached.
• Once the beans are steamed , immediately plunge them in the ice water. Swish the beans around until they're completely cool. Dry them thoroughly. Put the dried green beans in a shallow dish.
• Peel and mince the shallot or onion, vinegar, and salt in a small bowl. Whisk the sugar, mustard, and oil into the shallot mixture. Pour the dressing over the green beans, toss so all the green beans are coated with the dressing, cover the container, and chill at least 1 hour and up to overnight.

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING

Steps:

• Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
• Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
• In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

GREEN BEANS WITH HERB DRESSING

Steps:

• In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
• Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
• Place green beans in a medium serving dish. Pour dressing mixture over the beans.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

EASY SAUTEED GREEN BEANS

Steps:

• Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

FRESH GREEN BEAN SALAD

Steps:

• Mix salad ingredients together.
• Mix dressing ingredients together (except the feta).
• Toss everything together.
• Best if it stands for at least an hour at room temperature.
• To serve top each serving with feta.
• This stores well for a long time in a large ziploc bag if you only add the feta when served.