Green Bean Celery And Olive Salad Recipes

GREEN BEAN AND CELERY SALAD

Green Bean and Celery Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.

THREE BEAN SALAD WITH CELERY

Three Bean Salad With Celery image

This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!

Provided by Kara

Categories Salad Beans Three Bean Salad Recipes

Time 2h15m

Yield 10

Number Of Ingredients 11

Ingredients

½ small onion, minced
2 stalks celery, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
½ cup olive oil
¼ cup white wine vinegar
¼ cup white sugar
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper

Steps:

Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

Nutrition Facts : Calories 193 calories, Carbohydrate 19.6 g, Fat 11.4 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.7 mg, Sugar 5.5 g

GREEN BEAN SALAD

Green Bean Salad image

This is a great marinated salad for a hot summer day.

Provided by Patsy

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

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.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g

WHITE-BEAN AND OLIVE SALAD

White-Bean and Olive Salad image

The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved

Steps:

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

GREEN BEAN AND CELERY SALAD

Green Bean and Celery Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 14m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE

Green Beans and Celery Root Salad with Mustard Vinaigrette image

Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 teaspoons coarse-grained mustard
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 pounds celery root
1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces
*available at specialty produce markets

Steps:

In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

GREEN BEAN, MUSHROOM AND OLIVE SALAD

Green Bean, Mushroom And Olive Salad image

Provided by Marian Burros

Categories dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Steps:

Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
Wash, trim and thinly slice scallions. Pit olives.
Whisk oil, vinegar and mustard in a large bowl.
When green beans and mushrooms are cooked, drain.
Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

CLASSIC BEAN SALAD

Classic Bean Salad image

You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. Although this is delicious when freshly made, it gets even better as it sits. If you have time, make it at least an hour or two before serving; it can rest at room temperature for up to 4 hours - but after that, slip it into the fridge. If you want to make this the day before, add the celery and parsley just before serving, so they stay crisp and green.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 small shallots (or 1 large shallot), peeled
3 tablespoons apple cider vinegar, plus more to taste
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup thinly sliced celery
1 cup mixed coarsely chopped fresh parsley and celery leaves

Steps:

Mince 1 shallot and place in a large bowl. Thinly slice remaining shallot and set aside.
Add vinegar, mustard and a pinch each salt and pepper to the bowl with minced shallot and whisk to combine. Slowly whisk in oil. Season with more salt and pepper to taste.
Add chickpeas, cannellini beans, kidney beans, celery, herbs and sliced shallot to the bowl and toss until evenly coated. Taste and add more salt or vinegar. Drizzle with additional olive oil and top with more black pepper, if desired, and serve.

THREE-BEAN SALAD WITH OLIVES

Three-Bean Salad with Olives image

Provided by Sandy Krasner

Categories Salad Bean Olive Onion Side No-Cook Picnic Vegetarian Bell Pepper Chill Healthy Potluck Bon Appétit Massachusetts Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 15- to 16-ounce can kidney beans, drained
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 15- to 16-ounce can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimiento-stuffed olives
1/2 cup chopped red onion

Steps:

Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1 day.

CHOPPED GREEN BEAN AND CELERY SALAD WITH MUSTARD VINAIGRETTE

Chopped Green Bean and Celery Salad with Mustard Vinaigrette image

This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon honey
Coarse salt and ground pepper
1/4 cup extra-virgin olive oil
1 pound green beans, trimmed and cut into 1/4-inch pieces
3 celery stalks, halved lengthwise and cut into 1/4-inch pieces

Steps:

In a medium bowl, whisk together vinegar, mustard, and honey. Season with salt and pepper. Whisk in olive oil. Add green beans and celery; toss to combine. Season to taste with salt and pepper.

Nutrition Facts : Calories 171 g, Fat 14 g, Fiber 4 g, Protein 2 g

CELERY & OLIVE SALAD

Celery & Olive Salad image

Make and share this Celery & Olive Salad recipe from Food.com.

Provided by NELady

Categories < 15 Mins

Time 14m

Yield 2 1/2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chopped celery, including leaves
1/2 cup chopped pitted green olives
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
Serve as an accompaniment to fish or meat.

Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7

GREEN BEAN, CELERY, AND OLIVE SALAD

Green Bean, Celery, and Olive Salad image

Number Of Ingredients 8

Ingredients

1 pound green beans, trimmed
salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove small garlic, minced
pinch of crushed red pepper
1 rib tender celery, trimmed and chopped
1/2 cup pitted green olives, chopped

Steps:

1 Bring 2 quarts of water to a boil in large saucepan. Add the beans and salt to taste. Cook uncovered, until the beans are tender, about 8 minutes. Drain the beans and cool them under cold running water. Pat the beans dry. 2 In a large serving bowl, whisk together the oil, vinegar, salt to taste, garlic, and red pepper. Add the beans and toss well. Add the remaining ingredients and stir until well coated with the dressing. Taste and adjust seasoning. Serve immediately or chill in the refrigerator up to 3 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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