Garden Bean And Onion Salad Recipes

GARDEN BEAN SALAD

Steps:

• Soak the diced onion in cold water, 10 minutes.
• Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
• Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
• Before serving, stir the parsley and chives into the salad and season with salt and pepper.

GARDEN BEAN AND ONION SALAD

Steps:

• If desired, cut beans in half crosswise. Place beans in 2-quart microwave-safe bowl. Add 1/2 cup water; cover with microwave-safe waxed paper. Microwave on High for 10 to 12 minutes or until crisp-tender. Drain. Rinse with cold water to cool; drain well.
• Meanwhile, in medium bowl, combine all dressing ingredients; mix well.
• Add beans and onion to dressing; toss to coat. Cover; refrigerate at least 1 hour before serving to blend flavors.

GREEN BEAN RED ONION SALAD

Steps:

• Gather the ingredients.
• Trim the green beans.
• Bring 1/4 cup of water to a boil in a large skillet over high heat. Add the beans, sprinkle with salt, cover, and cook until the beans are crisp-tender and the water is evaporated, about 3 minutes.
• Rinse the beans with cold water, pat them thoroughly dry, and set them aside.
• Meanwhile, peel and halve the onion. Slice it into thin half-moons and set aside. (Rinse the slices with cold water to minimize the strong flavor of raw onion , if you like, just be sure to pat them thoroughly dry before you add them to the salad.)
• In a large bowl (large enough to toss all the vegetables), whisk together the oil, vinegar, and mustard. Add salt and pepper to taste.
• Put the cooked beans and the sliced onions in the bowl with the dressing and toss to coat the beans and onions thoroughly.
• You can serve right away or let everything sit and marinate a bit before serving (if you're going to hold it more than about an hour, cover and chill).

GARDEN BEAN SALAD

Steps:

• Drain all beans; place in a large bowl. Add the green pepper, celery, pimientos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. , Refrigerate several hours or overnight. Serve with a slotted spoon.

STRING BEAN AND ONION SALAD

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.

GREEN BEANS WITH RED ONION SALAD

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.

THREE-BEAN GARDEN SALAD

Steps:

• Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally.

GREEN BEAN SALAD

Steps:

• Combine vegetables in a large bowl.
• In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

GREEN BEAN AND RED ONION SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.

COLD MARINATED GREEN BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
• While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
• Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.

THREE BEAN SALAD WITH RED ONION

Steps:

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

GREEN BEAN AND RED ONION SALAD

Steps:

• On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes. Halve onion lengthwise and slice thin crosswise.
• In a bowl whisk together vinegar, oil, and salt and pepper to taste until emulsified and add onion, tossing to combine. Add warm beans and toss to combine well.

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES

Steps:

• Preheat oven to 350ºF. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool.
• Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
• Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in a large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate).
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.