Greenbeancherrytomatoandbasilsalad Recipes
GREEN BEAN-CHERRY TOMATO SALAD
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
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
ROASTED GREEN BEANS AND CHERRY TOMATO SALAD
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
GREEN BEAN AND CHERRY TOMATO SALAD
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
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.
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.
GREEN BEAN, CHERRY TOMATO AND BASIL SALAD
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
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.
MARINATED GREEN BEAN SALAD
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
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
GREEN BEAN & BALSAMIC SALAD
Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. Tossed with vinaigrette, it's a smart side dish for outdoor meals. -Amanda Smith, Lexington, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEAN AND TOMATO SALAD
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
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 AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE
Categories Salad Olive Tomato Side Low/No Sugar Green Bean Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
- Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
- Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.
GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING
Categories Salad Bean Tomato Quick & Easy Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
- Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.
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