French String Beans Green Beans Tomato Basil Salad Recipes

GREEN BEANS WITH TOMATOES & BASIL

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

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.)

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD

Steps:

• Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
• Bring to a boil.
• Add the string beans.
• Cover and bring to a strong boil for 5 minutes.
• They just turn crunchy, cooked and a wonderful green (not brownish!).
• Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
• Toss the beans with 2 tbsp white wine vinegar and oil.
• Season and set aside.
• Peel the tomatoes if desired but it is not necessary.
• Slice crosswise very thinly.
• Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
• Sprinkle generously with salt and pepper.
• Tomatoes need a lot of salt.
• Then sprinkle with vinegar and oil.
• Wash the fresh basil leaves and separate the leaves.
• Pile the largest leaves together.
• Roll the leaves into a tight bundle and slice them into very thin, long strips.
• Cut the onion into very thin slices and separate the slices into individual rings.
• With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

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.

FRENCH FRIED GREEN BEANS

Steps:

• Preheat oven to 250 degrees. Heat oil in deep fryer to 375 degrees. You could use a heavy pot on the stove top with about 2 inches of oil in it. You want the beans to float and not be crowded.
• Wash the greenbeans and dry them well. Snip the ends but leave them full length.
• Prepare pancake mix per instructions on the box. You will need about 3 cups of the mixture.
• Dip the greenbeans in the batter mixture and put them in the hot oil. Put them in one at a time so they don't "glue" together but you can do quite a few at a time. Cook them until they are golden brown.
• Remove cooked beans from oil and drain on paper towels. While they are still hot sprinkle them with the parmesan cheese.
• Place the beans on a cookie sheet in the preheated oven while you cook the remaining beans. Try not to leave them in the oven for too long as the batter will start to get soft. Usually mine don't make it to the oven because they get eaten before they get that far.

VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
• Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
• Roast in the preheated oven until tender, about 30 minutes.
• Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
• Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
• Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

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.