Green Bean Yellow Bean And Cherry Tomato Salad Recipes

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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.

YELLOW AND GREEN BEAN SALAD WITH OLIVES, CHERRY TOMATOES AND SUMMER SAVORY



Yellow and Green Bean Salad with Olives, Cherry Tomatoes and Summer Savory image

Provided by Peter Hoffman

Categories     Salad     Herb     Olive     Tomato     Side     Fourth of July     Quick & Easy     Green Bean     Summer     Healthy     Vegan     Potluck     Boil     Self     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3 cups mixed-colored string beans, trimmed
2 1/2 cups cherry tomatoes, halved
1/3 cup pitted kalamata olives
1 clove garlic, finely chopped
1 sprig summer savory, chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon red wine vinegar

Steps:

  • Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.

GREEN BEAN AND CHERRY TOMATO SALAD



Green Bean and Cherry Tomato Salad image

I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference.

Provided by Simply Chris

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb green beans, trimmed (I usually use the small french beans)
1 lb cherry tomatoes, quartered
1 teaspoon chopped fresh oregano
1 tablespoon minced shallot
2 tablespoons red wine vinegar
2 1/2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Cook beans in boiling water 7 minutes or until tender.
  • Drain.
  • Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
  • Combine the shallots and vinegar, stirring with a whisk.
  • Let vinegar mixture stand 10 minutes.
  • Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
  • Pour vinaigrette over bean mixture; toss well.

ANYTIME VEGETABLE SALAD



Anytime Vegetable Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups shelled edamame soy beans
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil or tarragon leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
  • Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
  • When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
  • Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

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