Green Bean Fig Salad Recipes
FETA GREEN BEAN SALAD
This fresh and flavorful lemony feta green bean salad is an easy addition to any warm weather meal.
Provided by Sylvie Shirazi
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Prepare an ice bath by filling a large bowl with ice and water and set aside. Bring a large pot of salted water to a boil. Add green beans and cook for 1-2 minutes (until just tender), then strain and plunge the beans into the ice water. Gently pat dry between two clean kitchen towels and set aside while making the dressing.
- In a large bowl, whisk together lemon juice, olive oil, honey, salt and pepper. Add the green beans to bowl and toss.
- Add the chopped parsley, feta cheese, figs, toasted almonds, and hemp seeds and gently toss to combine. Season to taste and serve.
Nutrition Facts : Calories 267 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 17 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 388 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
FIG AND GREEN BEAN SALAD
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare an ice bath with a bowl of ice and cold water and set aside.
- Bring a medium saucepot of water to a boil over high-heat and cook the beans until they are bright green and have become slightly tender but still retain their crunch. Using a slotted spoon, transfer the beans to the ice bath and shock until cold. Once cool, lay over a paper towel and pat to dry.
- Whisk the oil, lemon juice, honey, and salt in a small bowl until combined.
- Arrange the green beans and figs on a serving platter and drizzle over the dressing. Sprinkle the sliced almonds over top and enjoy immediately.
MEDITERRANEAN FIG & MOZZARELLA SALAD
If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it
Provided by Jennifer Joyce
Categories Dinner, Main course, Side dish, Supper
Time 20m
Yield Serves 4 as a main or 6 as a starter
Number Of Ingredients 9
Steps:
- In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
- In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.
Nutrition Facts : Calories 286 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
GREEN BEAN & FIG SALAD
Green beans and figs come together to form a salad leans itself well to backyard barbeque. Chill time is not included.
Provided by Debbwl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large stock pot filled with water to a boil, do not add salt as this will draw water out of the beans. Drop the beans into the rapidly boiling water and cover for 3 to 5 minutes till crispy tender.
- While beans are cooking make a large bowl of ice water. Drop the crispy tender beans into the ice water to stop the cooking. Pour cooled beans into colander to drain.
- In a large bowl combine green onion, garlic, vinegar and olive oil.
- Cut cool dried beans into 1/2 inch lengths; toss with dressing and figs.
- Cover and chill for 30 minutes to 60 minutes.
- Serve topped with toasted almonds.
Nutrition Facts : Calories 294.8, Fat 24, SaturatedFat 3.1, Sodium 11.2, Carbohydrate 19.6, Fiber 5.2, Sugar 11.3, Protein 4.1
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