Green Bean Salads For Summer Recipes

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SUMMER BEAN SALAD



Summer Bean Salad image

I've been making this recipe for over 30 years, and it always seems to be a favorite. This isn't your typical bean salad, though-the mandarin oranges make it unique and refreshing.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

2 cans (11 ounces each) mandarin oranges, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium green pepper, chopped
1/2 cup chopped red onion
1/4 cup minced fresh parsley
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon sugar

Steps:

  • In a large bowl, combine the oranges, beans, green pepper, onion and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar and sugar; shake well. , Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts :

MARINATED GREEN BEAN SALAD



Marinated Green Bean Salad image

This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.

Provided by Sue Wilker Rockamann

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 13

¼ cup water
15 ounces frozen French-cut green beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup Distilled Vinegar
¾ cup white sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
  • Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
  • Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g

SUMMER GREEN BEAN SALAD



Summer Green Bean Salad image

Make and share this Summer Green Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup pine nuts
2 lbs green beans
6 tablespoons olive oil, divided
8 large shallots, thinly sliced
5 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 spring onions, finely chopped
1/4 cup fresh dill, finely chopped
1 tablespoon lemon, zest of, coarsely grated

Steps:

  • Spread the pine nuts in a dry, heavy skillet.
  • Toast over medium heat, shaking the pan, until golden, about 5 minutes.
  • Bring a large pot of salted water to the boil.
  • Add the beans and cook over medium-high heat until tender, about 8 minutes.
  • Drain and refresh under cold water; drain.
  • In a medium pan, heat 2 tblsps of the oil.
  • Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
  • Add the vinegar and reduce by half, 1 to 2 minutes.
  • Scrape the contents of the pan into a large bowl.
  • Whisk in the mustard and the remaining 4 tblsps of olive oil.
  • Add the green beans, scallions, dill and lemon zest and toss.
  • Season with salt and pepper.
  • The salad can be made up to 3 hours ahead.
  • Keep covered at room temperature.
  • Sprinkle with toasted pine nuts and serve.

Nutrition Facts : Calories 198.7, Fat 16.1, SaturatedFat 1.9, Sodium 17.7, Carbohydrate 13.2, Fiber 4.4, Sugar 2.1, Protein 3.9

THREE BEAN SALAD WITH MOZZARELLA



Three bean salad with mozzarella image

This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 15

320g fine beans, ends trimmed and halved if large
4 carrots (320g), cut into slim batons
2 red onions, halved and sliced
400g can cannellini beans, drained
400g can red kidney beans, drained
320g mixed colour baby tomatoes (ours were red, yellow and orange), halved
15g basil leaves, roughly torn
120g vegetarian mozzarella, cut into cubes
2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
½-1 tsp dried oregano
1 tsp dried English mustard powder
15 pitted Kalamata olives (about 45g), sliced
½ tsp lemon zest and 2 tbsp juice

Steps:

  • Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
  • Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
  • Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

Nutrition Facts : Calories 376 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 17 grams fiber, Protein 17 grams protein, Sodium 0.8 milligram of sodium

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