Green Bean Salad With Corn Cherry Tomatoes Basil Recipes

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GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL



Green Bean Salad with Corn, Cherry Tomatoes & Basil image

If you can't find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

Provided by Tasha DeSerio

Categories     Side dishes

Yield six to eight.

Number Of Ingredients 10

3 cups fresh corn kernels (3 to 4 ears)
Kosher salt
1 lb. fresh green beans, trimmed and cut in half diagonally
1 small red onion, cut in half through the root end, root trimmed, and cut lengthwise into very thin slices
1 clove garlic
1/4 cup red-wine vinegar; more to taste
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, cut in half
1 cup roughly chopped fresh basil
Freshly ground black pepper

Steps:

  • Bring a medium pot of water to a boil. Add the corn kernels and blanch for 1 min. Scoop out the corn with a strainer; set aside. Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 min. Drain the beans and spread them on a baking sheet to cool.
  • Meanwhile, put the onion in a small bowl filled with ice water (which will crisp it and mellow its flavor). Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar. Let sit for 5 to 10 minutes and then whisk in the olive oil. Garlic cloves mashed to a paste add a tasty kick. I use a large granite mortar and pestle to pound the cloves to a paste, but you can also use the flat part of a chef's knife to mash the garlic. A pinch of kosher salt helps the process along.
  • Just before serving, drain the onions. Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl. Season with salt and pepper and toss with the vinaigrette. Taste again and add more salt, pepper, or vinegar if needed. Serve right away.

Nutrition Facts : ServingSize six to eight., Calories 167 kcal, Fat 89 kcal, SaturatedFat 1 g, TransFat 10 g, Carbohydrate 19 g, Fiber 4 g, Protein 3 g, Sodium 143 mg, UnsaturatedFat 8 g

GREEN BEAN SALAD WITH CORN, CHERRY TOMATOES & BASIL



Green Bean Salad With Corn, Cherry Tomatoes & Basil image

This salad is as delicious as it is beautiful, and makes for a great BBQ sidedish. Sometimes when I get the winter blahs, I'll make this and it feels like summer again!

Provided by Whipper

Categories     Corn

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups fresh corn kernels (3-4 ears)
1 lb fresh green beans, trimmed and cut in half
1 small red onion, cut half then into thin slices
1 garlic clove
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 pint cherry tomatoes, cut in half
1 cup fresh basil, roughly chopped
fresh ground pepper, to taste
kosher salt, to taste

Steps:

  • Cut the corn kernels from the ears, while bringing a pot of water to a boil.
  • When the water comes to a boil, add the corn kernels and blanch for about 1 minute. Remove them with a strainer and set aside.
  • Let the water return to a boil and season generously with salt. Add the beans and cook until tender, about 3 minutes. Drain the beans and flush with cold water until they are cool.
  • Meanwhile, put the onion slices in a bowl of ice water, which will crips them and mellow their flavor.
  • Using either a mortar and pestel or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt.
  • Add the paste to a small bowl (or leave it in the mortar) and whisk in the vinegar and let sit for 10 minutes. Add the olive oil and whisk again.
  • Just before serving, drain the onions. Put the beans, corn, onions, tomatoes, and basil in a large bowl. Season with salt and pepper, and then toss with the vinaigrette. Season further if required. Serve right away.

ROASTED GREEN BEANS AND CHERRY TOMATO SALAD



Roasted Green Beans and Cherry Tomato Salad image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 lb. trimmed green beans
1 pint small cherry tomatoes, halved
1/4 cup toasted pumpkin seeds
1/2 cup chiffonaded fresh basil leaves
1/4 cup olive oil
1 Tbs. sherry wine vinegar
salt and pepper
salt and pepper

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.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES



Fresh Green Bean Salad with Basil And Tomatoes image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds fresh green beans
1 tablespoon sugar
1 tablespoon and 1 teaspoon salt
1 recipe Garlic-Basil Dressing, recipe follows
5 firm ripe tomatoes, sliced
4 sprigs fresh basil, for garnish
1 clove garlic
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola, corn or vegetable oil
15 fresh basil leaves

Steps:

  • Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
  • When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
  • Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

CORN AND GREEN BEAN SALAD



Corn and Green Bean Salad image

I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup reduced-fat mayonnaise
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese, plus more for topping
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
4 medium ears sweet corn

Steps:

  • In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

GREEN BEAN, CORN, AND TOMATO SALAD



Green Bean, Corn, and Tomato Salad image

The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 9

Coarse salt
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced 1/2-inch thick
2 cups of small, mixed red and green heirloom tomatoes, halved

Steps:

  • In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
  • Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
  • If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g

GREEN BEAN-CHERRY TOMATO SALAD



Green Bean-Cherry Tomato Salad image

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

1-1/2 pounds fresh green beans, trimmed
1 pint cherry tomatoes, halved
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1-1/2 teaspoons sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

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

GREEN BEAN, CHERRY TOMATO AND BASIL SALAD



Green Bean, Cherry Tomato and Basil Salad image

Make and share this Green Bean, Cherry Tomato and Basil Salad recipe from Food.com.

Provided by Cindy Rose

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb green beans, trimmed
1 small shallot, dice
1 tablespoon red wine vinegar
salt and pepper
1/4 cup extra virgin olive oil
1/2 lb cherry tomatoes, halved
6 fresh basil leaves, thinly sliced

Steps:

  • Bring large pot of salted water to a boil. Add the green beans and cook about 4 minutes. Drain and set aside on a towel to cool.
  • In large bowl, stir together shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in oil.
  • Add cherry tomatoes and toss. Add beans and basil and toss again. Adjust seasoning.

COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES



Cold Green Bean Salad with Feta and Cherry Tomatoes image

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

4 ½ tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 ½ tablespoons chopped fresh basil
1 large clove garlic, minced, or to taste
salt and freshly ground black pepper to taste
½ cup slivered almonds
1 pound fresh green beans, trimmed and halved
¾ cup crumbled feta cheese
1 ½ cups cherry tomatoes, halved
2 tablespoons chopped red onion, or to taste

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

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES



Greek Green Bean Salad with Feta and Tomatoes image

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Provided by Gundi

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 45m

Yield 3

Number Of Ingredients 9

1 pound fresh green beans, trimmed
3 tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1 shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Steps:

  • Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
  • Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

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

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

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, YELLOW BEAN AND CHERRY TOMATO SALAD



Green Bean, Yellow Bean and Cherry Tomato Salad image

Categories     Salad     Onion     Tomato     Side     Picnic     Basil     Green Bean     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
3 cups cherry tomatoes (about 14 ounces), halved
1 medium-size red onion, thinly sliced
1/2 cup thinly sliced fresh basil
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar

Steps:

  • Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
  • Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

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From therecipes.info


CORN, TOMATO, AND GREEN BEAN SALAD WITH BASIL OIL RECIPE
2021-07-22 Cut the kernels away from the cobs and add the kernels to a medium mixing bowl. Add the green beans and tomatoes. In a food processor, add the basil leaves. Turn on the food processor and slowly add oil in the top. Process until smooth. Season with a pinch of salt and a couple turns of a pepper grinder. Drizzle the basil oil over the corn ...
From greenbeandelivery.com


EASY RECIPE: GREEN SALAD WITH CHERRY TOMATOES - FOOD NEWS
Mix the salad: Add the green beans, corn, scallions, shallot, cherry tomatoes, remaining 2 tablespoons olive oil, vinegar, and fresh herbs to the farro. Toss gently. Taste for seasoning and add more salt, olive oil, vinegar, or herbs, if you like. This salad is best the day it's made, but leftovers make a great light lunch.
From foodnewsnews.com


GREEN BEAN AND CHERRY TOMATO SALAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick Cooking. Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick Impossible Turkey Pie Recipes Leftover …
From recipeschoice.com


RECIPE FOR FRESH CORN AND TOMATO SALAD EMOJI | NAME
Green Bean Salad with Corn, Cherry Tomatoes & Basil - Recipe ... Ingredients . 3 cups fresh corn kernels (3 to 4 ears); Kosher salt; 1 lb. fresh green beans, trimmed and cut in half diagonally; 1 small red onion, ...
From poojahavanam.com


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