Green Bean Salad With Seared Ham Recipes

HERBY GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
• Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
• Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

HAM AND BLACK BEAN BEAN SALAD

Steps:

• Cook rice according to package directions with salt and water (butter, optional). When the rice has cooled a bit, transfer to a large mixing bowl and combine gently with the black beans, which have been rinsed and drained.
• Chop the red onion and taste to see if it's too strong for an uncooked salad. If strong, soak the onion in cold water, spiked with a bit of sugar and vinegar, for 10 minutes.
• Drain onion and add to rice mixture, along with the jicama, olives and both bell peppers.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add ham; saute, stirring, 2 to 3 minutes, adding the minced garlic for the last minute of cooking. Add ham mixture to rice.
• Add the remaining 3 tablespoons oil to a small jar. Add vinegar, cumin, chili powder, salt and pepper in small jar with lid. Shake well and drizzle the dressing over the salad.
• Toss with a fork and taste for salt and pepper. Serve at room temperature for best flavor.

GREEN BEAN SALAD WITH SEARED HAM

Steps:

• In a pot of boiling salted water, cook the beans until tender, about 8 minutes. Drain and rinse in cold running water. Spread the beans on paper towels to dry.
• Heat a large nonstick skillet. Add the ham and cook over high heat just until slightly crisp, about 1 minute. Transfer the ham to paper towels to drain.
• In a large bowl, combine the sherry vinegar, salt and pepper. Whisk in the olive oil. Add the chives, shallot and basil and mix well.
• Add the beans, ham and cheese shavings to the bowl and toss gently. Serve at once.

GREEN BEANS AND HAM

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

SEARED GREEN-BEAN SALAD

Steps:

• Slice the potatoes into quarters, place them in a pot, cover with cold water and bring to a boil over high heat. Cook an additional 4 minutes. Drain and place them, cut sides up, on a towel to dry.
• Coat a large frying pan with a thin layer of oil and place over high heat. When the oil becomes fragrant, arrange enough of the beans to cover the bottom of the pan. Sear on one side for 3 minutes. Do not turn. Place the beans in a bowl and cover. Repeat in batches with the remaining beans, adding them to the bowl and covering it.
• Place the potatoes, cut sides down, in a large frying pan with a thick layer of olive oil. Fry over medium-low heat for 20 minutes. Fry only one side; do not turn.
• In a dry pan, roast the sesame seeds. Slice the shallot. Add these as well as the lemon juice, sesame oil, salt and pepper and about a tablespoon of olive oil, or more to taste, to the green beans. Add the potatoes and toss. Chill before serving.

BEAN, HAM & EGG SALAD

Steps:

• Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
• For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.

GREEN BEAN SALAD WITH PECANS AND DRY-CURED HAM

Steps:

• Steam the beans for 10 minutes (12 if they are frozen), until cooked through but still crisp (if your steamer if small, work in two batches to ensure even cooking). Dump the beans in a large bowl of ice-cold water, to stop the cooking and preserve the beans' colour. Drain thoroughly.
• In a medium salad bowl, whisk together the oil and vinegar. Season with a little salt- not too much, as dry-cured ham is quite salty- and a generous grind of pepper. Add the beans and parsley, and toss gently to coat. Taste and adjust the seasoning. Arrange the ham and pecans over the beans. Serve immediately, or refrigerate for up to a day. Remove from the fridge half an hour before eating. (You can also plate the salad individually: divide the beans among plates, and top with ham and pecans.).

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

ROASTED GREEN BEAN SALAD

Steps:

• Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

HAM AND CHEESE GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
• In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
• Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
• Bake 25 to 30 minutes or until hot and bubbly.

SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES

Steps:

• In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
• In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
• Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
• In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

POTATO SALAD WITH HAM AND GREEN BEANS

Steps:

• Microwave potatoes and water in large covered microwaveable casserole on HIGH 13 min. Stir in beans. Microwave, covered, 7 to 13 min. or just until potatoes are tender; drain. Cool.
• Whisk dressing, mustard and vinegar until blended. Add to potato mixture along with ham and onions; mix lightly.