Martha Stewart Cold Green Bean Salad Recipe Recipe For Banana

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MIXED-BEAN SALAD



Mixed-Bean Salad image

This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 pound green beans, trimmed and halved crosswise
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely chopped
1 shallot, thinly sliced
2 teaspoons grainy mustard
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

Steps:

  • In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g

GREEN BEAN SALAD



Green Bean Salad image

Our Spicy Asian Dressing makes this green bean salad stand out.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 3

3/4 pound green beans, trimmed and blanched
3 tablespoons chopped roasted peanuts
Spicy Asian Dressing

Steps:

  • Toss together all ingredients.

GREEN-BEAN AND FETA SALAD



Green-Bean and Feta Salad image

Juicy green beans and tangy feta cheese pair well with Grilled Butterflied Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

2 pounds green beans, trimmed
Coarse salt and ground pepper
1/3 cup olive oil
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
2 cups quartered cherry tomatoes
1/2 cup sliced scallions
1/2 cup crumbled feta cheese

Steps:

  • Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
  • Whisk oil with vinegar and mustard; season with salt and pepper.
  • Toss beans with vinaigrette, tomatoes, scallions, and feta.

SEVEN BEAN SALAD



Seven Bean Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/3 cup red onion, finely minced
Red wine vinegar, for marinating, plus more for dressing
1/4 cup each of 7 different varieties of dried beans, such as chickpeas, snowcap, scarlet runner, kidney, cranberry, appaloosa, and calypso, cooked
1/4 cup celery, finely minced
1/4 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Shaved Parmigiano-Reggiano, for serving

Steps:

  • Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
  • In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
  • Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
  • Just before serving, shave thin slices of Parmigiano over each portion.

GREEN BEAN, CORN, AND TOMATO SALAD



Green Bean, Corn, and Tomato Salad image

The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 9

Coarse salt
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced 1/2-inch thick
2 cups of small, mixed red and green heirloom tomatoes, halved

Steps:

  • In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
  • Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
  • If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g

GREEN BEAN AND YELLOW PEPPER SALAD



Green Bean and Yellow Pepper Salad image

Serve this colorful side dish with Marinated Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

1/3 cup red-wine vinegar
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved crosswise
2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)

Steps:

  • In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
  • In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
  • To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.

Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

  • Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  • Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
  • Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

THREE BEAN SALAD ALA MARTHA STEWART



Three Bean Salad Ala Martha Stewart image

Make and share this Three Bean Salad Ala Martha Stewart recipe from Food.com.

Provided by JiliBean

Categories     Vegetable

Time 30m

Yield 8 cups (appx), 8-12 serving(s)

Number Of Ingredients 6

1/4 cup cider vinegar
1/3 cup olive oil
coarse salt and pepper, to taste
1 (10 ounce) package frozen lima beans
1 (9 ounce) package frozen cut green beans
1 (15 ounce) can red kidney beans, drained and rinsed

Steps:

  • Cook lima and green beans until al dente, (dont know how else to say it! HA).
  • In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
  • Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
  • The longer you let marinate, the better!

Nutrition Facts : Calories 199.2, Fat 9.5, SaturatedFat 1.3, Sodium 29.4, Carbohydrate 22.1, Fiber 7.1, Sugar 0.7, Protein 7.5

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