Greenbeanandbasilsalad Recipes

GREEN BEAN AND BASIL SALAD

Steps:

• Cut or snap off blossom end of beans (green & yellow).
• Wash beans.
• Cut beans into 1 inch pieces.
• Blanch beans in boiling water for 3 minutes or until done to desired tenderness.
• Cool beans in ice water to prevent continued cooking.
• Drain well.
• Toss beans with kidney beans, onions and basil.
• In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigourously.
• Pour on top of bean mix.
• Serve immediately or store in fridge for up to 24 hours to let flavours blend.

ISLAND GREEN BEAN SALAD

Steps:

• Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, slice and set aside.
• In a pot of boiling, salted water, blanch the green beans until they are slightly tender, but still have a slight crunch. Drain and immediately shock in an ice water bath to stop the cooking. Drain and place in a large bowl.
• In a saute pan, cook the bacon until the fat is rendered and the bacon is crispy. With a slotted spoon, add the bacon to the green beans. Add the warm, sliced onions and season with salt and pepper. Toss well and serve.

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING

Steps:

• Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
• Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
• In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

GREEN BEAN SALAD

Steps:

• Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
• Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
• In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

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.

BEANS-N-GREENS SALAD

Steps:

• Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
• In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.

GARLIC GREEN BEAN SALAD

Steps:

• Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.

CREAMY GREEN BEAN SALAD

Steps:

• In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.

THREE BEAN SALAD WITH MOZZARELLA

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.

POTATO, GREEN BEAN, AND BASIL SALAD

Steps:

• Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
• Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.

COLD GREEN BEAN SALAD

Steps:

• Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

GREEN BEAN SALAD

Steps:

• Combine vegetables in a large bowl.
• In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

CANNED GREEN BEAN SALAD

Steps:

• Toss green beans, tomatoes, mushrooms, onion, bacon, salt, and pepper together in a bowl and refrigerate until serving time.

BALSAMIC GREEN BEAN SALAD

Steps:

• Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

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.

GREEN BEAN SALAD

Steps:

• Cook green beans, drain and cool.
• Blend oil, vinegar, onion, and salt- pour over beans.
• Fry bacon until crisp.
• Break into small pieces and add to beans.
• Toss lightly to mix.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE

Steps:

• Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

GREEN BEAN AND POTATO SALAD

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.

GREEN BEAN SALAD

Steps:

• Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
• Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
• Combine green beans with the tomatoes and toss with the vinaigrette.
• Add pine nuts just before serving.

GREEN BEAN & BALSAMIC SALAD

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat.

ASIAN GREEN BEAN SALAD

Steps:

• Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
• Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.