POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.
Provided by Anna Stockwell
Categories Green Bean Salad Shallot Vinegar Basil Lemon Juice Lettuce Bean Parsley Capers Tuna Dairy Free Peanut Free Dinner Quick & Easy Quick and Healthy Wheat/Gluten-Free Summer
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
- Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
- Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.
GREEN BEAN AND POTATO SALAD
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEAN AND POTATO SALAD
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Provided by OMEGAJASMINE
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 17.3 g, Fat 11.3 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 97.3 mg, Sugar 2.4 g
GREEN BEAN, POTATO, AND TUNA SALAD
This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.
Provided by fgamble1969
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 3h40m
Yield 8
Number Of Ingredients 11
Steps:
- Season tuna steaks liberally with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
- Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g
TUNA AND GREEN BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
- Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
- In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
WARM POTATO & TUNA SALAD WITH PESTO DRESSING
Whip up a tasty potato and tuna salad in less than half an hour
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.
Nutrition Facts : Calories 349 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.71 milligram of sodium
TUNA AND GREEN BEAN SALAD
Make and share this Tuna and Green Bean Salad recipe from Food.com.
Provided by Vseward Chef-V
Categories Tuna
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes.
- Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
- Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
- In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
Nutrition Facts : Calories 246.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 998.7, Carbohydrate 23.4, Fiber 5.1, Sugar 3.1, Protein 13.1
TWO BEAN, POTATO & TUNA SALAD
This main course salad is rich in flavour and Vitamin C - great for lunchboxes too
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.14 milligram of sodium
GREEN BEANS AND POTATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in water to cover for 10 to 20 minutes, depending on their size, until they are tender but firm; drain, and cut in quarters or halves, again depending on size. Meanwhile, steam the green beans 5 to 7 minutes, depending on their thickness; drain, and rinse under cold water to stop the cooking. Cut in quarters or thirds, depending on size.
- In a large bowl, whisk together the oil, vinegar, lemon juice and mustard; stir in the thyme and onion. When potatoes are cooked, stir them into the dressing. If the salad is not to be served immediately, do not add the green beans: the acid of the dressing will turn them gray. Cover the beans well, cover the dressed potatoes and refrigerate separately.
- To serve, let the vegetables return to room temperature. Stir the green beans into the potatoes and dressing, and season with salt and pepper.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 461 milligrams, Sugar 3 grams, TransFat 0 grams
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