Italian String Bean Salad Recipes

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

ITALIAN BEAN SALAD

Steps:

• In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
• Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
• In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
• Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.

ITALIAN GREEN BEAN SALAD RECIPE

Steps:

• Bring a large pot of salted water to a boil. Trim the ends of the beans, rinse and boil until fork tender, about 5 minutes. At this point you can drain them and add them directly to a bowl for serving. Or, if you wish to retain their vibrant green color, plunge them into a large bowl of icy water and drain immediately. Transfer to a large bowl.
• Add the remaining ingredients: olive oil, red wine vinegar; crushed garlic clove; dry oregano; dried red chili (optional); fresh chopped parsley and salt, to taste.
• Toss well and serve immediately or place in the refrigerator until ready to serve.

ITALIAN STRING BEAN & POTATO SALAD

Steps:

• Bring a 4-quart pot of water to a boil. Salt the water.
• Add the potatoes, and cook for 7 to 8 minutes, until you can just pierce them with a fork.
• Add the beans, and cook for 8 more minutes, until beans are very tender but still have a bright green color.
• Drain potatoes and beans. Add them to a deep bowl. Spoon in the dressing, and stir to coat well.
• Stir in the lemon thyme. Season with salt and pepper. Serve warm, or chilled.

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

ITALIAN STRING BEAN SALAD

Steps:

• Boil string beans 4-5 minutes, cooked but still a crisp bite. Steaming a great option as well. Cool under cold water to stop cooking. Place in serving bowl. Mix dressing ingredients then toss with string beans. Best served room temperature. Making ahead will increase the flavors.
• Enjoy!

VERY BEST ITALIAN BEAN SALAD

Steps:

• Thinly slice the red onion and add to a large mixing bowl.
• Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
• Dice 1 or 2 ribs of celery and add it to the bowl.
• With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley).
• Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Taste to adjust an seasonings. It might need a little more salt according to your taste.

ITALIAN BEAN SALAD

Steps:

• In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

STRING BEAN SALAD

Steps:

• Steam the string beans. While they are cooking, make the vinaigrette.
• Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.