Newyorktimessummerbeanchilledsalad Recipes

SUMMER VEGETABLE SALAD

Summer Vegetable Salad image

This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.

Provided by David Tanis

Categories brunch, lunch, beans, salads and dressings, vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 cups fresh coco, cranberry beans or other fresh shelling beans, from about 2 pounds in the pod
Extra-virgin olive oil
Kosher salt and black pepper
1 sprig thyme or rosemary, or 1 bay leaf
1 pound Romano beans (sometimes called flat beans or runner beans), topped and tailed
2 medium eggplants (about 1 pound), peeled, if desired
1 1/2 pounds medium and cherry tomatoes, preferably of different colors, quartered, cut into wedges, or halved, as necessary
Anchovy fillets or anchovy vinaigrette, optional (see note)
Basil leaves, for garnish

Steps:

Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
Cut eggplant crosswise into 1/2-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 8 grams

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

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

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

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

SUMMER SALAD

Summer Salad image

Provided by Jacques Pepin

Categories salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 cucumbers (about 2 1/2 pounds), peeled, seeded and sliced thin (about 5 1/2 cups)
2 onions (12 ounces), peeled and sliced thin (2 1/2 cups)
1/2 cup shredded dill
1/2 cup shredded mint
1 1/2 teaspoons salt
1/4 cup cider vinegar
1 tablespoon canola oil
1 tablespoon sugar
1/2 to 1 tablespoon Tabasco sauce, to taste

Steps:

Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).
Serve with crunchy bread.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams