FIVE BEAN PICNIC SALAD
Provided by Pat Neely
Categories Salad Side Fourth of July Picnic Quick & Easy Graduation Lunch Green Bean Chickpea Spring Summer Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
- Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
PICNIC THREE-BEAN SALAD
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Provided by Katrina Scott
Categories HarperCollins HarperCollins Salad Bean Chickpea Quick and Healthy Healthy Backyard BBQ Quick & Easy Rosemary Cilantro
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a bowl, toss together all the ingredients and it's ready to go!
PICNIC GREEN BEAN SALAD
Make and share this Picnic Green Bean Salad recipe from Food.com.
Provided by princess buttercup
Categories Vegetable
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill for at least 2 hours.
- (best chilled overnight).
EASY COLD GREEN BEAN SALAD
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
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
MOOSEWOOD'S SWISS GREEN BEAN SALAD
Perfect picnic salad! From Moosewood's The Enchanted Broccoli Forest cookbook. The original recipe calls for adding the vinegar and lemon juice at the last minute to keep the beans nice and green and crisp! Or, you can refrigerate and serve it as more of a marinated green bean salad. Delicious both ways!
Provided by Stephanie Z.
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Blanch the green beans until tender-crisp. Cool them under cold water.
- Slice the cheese and veggies.
- Prepare the dressing by whisking oil, vinegar, mustard, garlic, and herbs together.
- Toss green beans, veggies and cheese with dressing.
Nutrition Facts : Calories 229.7, Fat 17.7, SaturatedFat 4.8, Cholesterol 17.4, Sodium 121.2, Carbohydrate 11.5, Fiber 4.1, Sugar 4.2, Protein 9
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