Green Bean Chevre And Pignoli Nut Salad Recipes

GREEN BEAN AND WALNUT SALAD

Steps:

• Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.

GREEN BEAN AND HAZELNUT SALAD

Steps:

• Preheat oven to 325°F with rack in middle.
• Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
• Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
• Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
• Do Ahead
• Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

GREEN BEANS WITH LEMON AND PINE NUTS

Steps:

• Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)

Steps:

• Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
• Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
• If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
• Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
• Toss and mix well and either serve immediately, or refrigerate if serving cold.

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

GREEN BEAN, CHEVRE AND PIGNOLI NUT SALAD

Steps:

• Bring 2 quarts of water to a boil, add salt, then beans. Cover and cook in briskly simmering water for 2 to 3 minutes. Drain in a collander and quickly refresh under cold running water. Pat dry, place in a mixing bowl and set aside.
• In a small bowl, combine the shallot, mustard and vinegar. Whisk in the oil in a thin, steady stream until mixture is thoroughly blended. Season to taste with pepper.
• Pour the vinaigrette over the beans and toss to mix. Transfer green beans to a salad bowl, crumble the chevre into bite-size pieces and scatter over the beans. Top with a sprinkle of toasted pignoli nuts and serve.

GREEN BEAN, WALNUT AND FETA SALAD

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

WALNUT GREEN BEAN SALAD

Steps:

• In a large nonstick skillet, saute the green beans in 1 tablespoon oil until crisp-tender. In a large bowl, combine the salad greens and beans. , In a small bowl, whisk the vinegar and remaining oil; drizzle over salad and toss to coat. Sprinkle with walnuts and blue cheese. Serve immediately.

TOMATO, CHEVRE AND GREEN BEAN SALAD

Steps:

• Combine onion and 2 tablespoons vinegar in a small bowl and let stand for 30 minutes. Drain onion and return to bowl. Set aside.
• Steam green beans until crisp-tender. Drain. Set aside.
• In a small cup or bowl combine basil and mint. Set aside 2 tablespoons. Blend remainder into onion/vinegar mixture.
• On a large salad platter, arrange end piece of one tomato slice against the rim of the plate, cover partially with goat cheese slice, sprinkle with onion mixture. Repeat with remaining tomato slices, cheese and onion mixture, working from rims to center of platter (starting tomato slices at different points around rim of platter).
• Divide green beans into 4 bundles and fan out between tomatoes.
• Sprinkle tomatoes with reserved basil/mint mixture.
• Sprinkle olives over beans.
• Season salad with salt and pepper.
• (Can be prepared one hour before serving and refrigerated, bringing back to room temperature).
• Just before serving sprinkle oil and vinegar over entire salad.

GREEN BEAN AND WALNUT SALAD (MTSVANI LOBIOS PKHALI)

Steps:

• In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.
• Bring enough lightly salted water to a boil to cover the beans when added. Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.
• In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.