GREEN BEAN-CHERRY TOMATO SALAD
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED GREEN BEANS AND CHERRY TOMATO SALAD
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Toss green beans in olive oil and some salt and pepper and spread them out on a baking sheet. Roast in oven for 35 minutes, stirring ocassionaly. Transfer to a large mixing bowl and toss with cherry tomatoes, basil and pumpkin seeds. Season to taste with salt and pepper. Serve warm or room temperature.
GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING
Categories Salad Bean Tomato Quick & Easy Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
- Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES
I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party.
Provided by Jennifer
Categories Green Bean Salad
Time 10h40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
- Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
- Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 8.1 g, Cholesterol 12.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 163.8 mg, Sugar 1.8 g
GREEN BEAN AND CHERRY TOMATO SALAD
I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference.
Provided by Simply Chris
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in boiling water 7 minutes or until tender.
- Drain.
- Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
- Combine the shallots and vinegar, stirring with a whisk.
- Let vinegar mixture stand 10 minutes.
- Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
- Pour vinaigrette over bean mixture; toss well.
GREEN BEAN AND TOMATO SALAD
Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. "There's nothing quite like a colorful salad to perk up a gray winter day," says Diane Hixon of Niceville, Florida.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD
Categories Salad Potato Tomato Green Bean Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
- Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
- Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)
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