Fig And Green Bean Salad Recipes

FIG AND GREEN BEAN SALAD

Steps:

• Prepare an ice bath with a bowl of ice and cold water and set aside.
• Bring a medium saucepot of water to a boil over high-heat and cook the beans until they are bright green and have become slightly tender but still retain their crunch. Using a slotted spoon, transfer the beans to the ice bath and shock until cold. Once cool, lay over a paper towel and pat to dry.
• Whisk the oil, lemon juice, honey, and salt in a small bowl until combined.
• Arrange the green beans and figs on a serving platter and drizzle over the dressing. Sprinkle the sliced almonds over top and enjoy immediately.

GREEN BEAN & FIG SALAD

Steps:

• Bring a large stock pot filled with water to a boil, do not add salt as this will draw water out of the beans. Drop the beans into the rapidly boiling water and cover for 3 to 5 minutes till crispy tender.
• While beans are cooking make a large bowl of ice water. Drop the crispy tender beans into the ice water to stop the cooking. Pour cooled beans into colander to drain.
• In a large bowl combine green onion, garlic, vinegar and olive oil.
• Cut cool dried beans into 1/2 inch lengths; toss with dressing and figs.
• Cover and chill for 30 minutes to 60 minutes.
• Serve topped with toasted almonds.

GREEN BEAN AND ASPARAGUS SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.