Quick Crispy Green Bean Salad Recipes

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CREAMY GREEN BEAN SALAD



Creamy Green Bean Salad image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper

Steps:

  • For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
  • Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
  • For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
  • To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.

CRUNCHY CHOPPED GREEN BEAN SALAD



Crunchy Chopped Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

12 ounces green beans, sliced into 1-inch bite-size pieces and blanched until bright green
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup olives, pitted and chopped
4 radishes, sliced paper-thin on a mandoline
1 English cucumber, diced
1 shallot, sliced paper-thin on a mandoline
One 4-ounce jar hearts of palm, drained and chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.

SIMPLE GREEN BEAN SALAD



Simple Green Bean Salad image

This salad is soooo easy but extremely delicious! It is great hot, cold, or in between. If I didn't have a huge sweet tooth, I could very happily live on just this salad and crusty bread forever!

Provided by Mel T

Categories     Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

500 g frozen green beans
2 -3 cloves garlic, crushed
1/4-1/2 cup extra virgin olive oil
salt
pepper

Steps:

  • Boil or steam green beans until tender-crisp (hint: use a bit of salt in the water to make the beans their greenest).
  • Meanwhile, add garlic and oil to medium-sized serving bowl.
  • Mix.
  • Once they're cooked, drain the beans and toss them in the olive oil& garlic mixture.
  • Add salt and pepper to taste.
  • If you can, let the salad sit for 30 minutes (or more) to let the flavours combine.
  • Serve at desired temperature.
  • Note: this salad is also very tasty with some finely chopped onion (preferably sweet) added with the garlic.
  • You can also use a mix of greeen and yellow beans for additional colour.

Nutrition Facts : Calories 156.6, Fat 13.7, SaturatedFat 1.9, Sodium 1.8, Carbohydrate 8.6, Fiber 3.8, Sugar 1.6, Protein 2

COLD GREEN BEAN SALAD



Cold Green Bean Salad image

This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.

Provided by Dale

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 3

2 (15 ounce) cans green beans, drained
1 red onion, sliced in rings
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.6 g, Fat 15.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1212.6 mg, Sugar 6.9 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

ROASTED GREEN BEAN SALAD



Roasted Green Bean Salad image

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 108 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

CRISPY GREEN BEANS



Crispy Green Beans image

Pitas can be more than just pockets! Use the flatbread to create seasoned breadcrumbs for this easy vegetable side.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 pita, torn
2 tablespoons olive oil, plus more for drizzling
Coarse salt and pepper
1 pound trimmed green beans
Juice from 1/2 lemon

Steps:

  • Pulse pita in a food processor until coarsely ground. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add pita crumbs and cook, stirring, until golden and crisp, 3 to 4 minutes. Season with salt and pepper. Steam green beans in batches until bright green and crisp-tender, about 3 minutes. Transfer to a serving dish, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with seasoned breadcrumbs.

CREAMY GREEN BEAN SALAD



Creamy Green Bean Salad image

IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons sour cream
1 tablespoon prepared Italian salad dressing
1 can (8 ounces) cut green beans, drained
1 medium tomato, chopped and drained
2 tablespoons finely chopped onion
Lettuce leaves

Steps:

  • In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.

Nutrition Facts :

CRUNCHY GREEN BEAN SALAD



Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
  • In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
  • Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

COOL AND CREAMY GREEN BEAN SALAD



Cool and Creamy Green Bean Salad image

A yogurt/mayonnaise dressing provides a creamy texture and a welcome tang without the heaviness of using mayonnaise alone or a mayonnaise/sour cream mixture. Recipe from Cook's Country magazine.

Provided by mailbelle

Categories     Vegetable

Time 34m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup white vinegar
1 tablespoon sugar
1 tablespoon salt
2 lbs green beans, stem ends trimmed
1/2 small red onion, sliced thin
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon extra virgin olive oil
1 tablespoon white vinegar
1 garlic clove, minced
salt and pepper

Steps:

  • Fill large bowl with ice water and set aside.
  • In a large pot over high heat, bring 4 quarts water and 1 cup vinegar to boil. Add sugar, salt, and beans and cook until beans are just tender, about 3 minutes.
  • Add onion to pot and cook until just softened, about 30 seconds.
  • Drain vegetables in colander and immediately transfer to ice water.
  • Once beans and onion are cool, drain again and dry thoroughly with paper towels.
  • Whisk mayonnaise, yogurt, oil, and 1 tablespoon vinegar in large bowl. Add chilled beans and onions and toss until well coated. Season with salt and pepper.

Nutrition Facts : Calories 127.3, Fat 7, SaturatedFat 1.1, Cholesterol 4.8, Sodium 988.6, Carbohydrate 14.4, Fiber 3.9, Sugar 4.8, Protein 2.5

SMASHED GREEN BEAN SALAD WITH CRISPY SHALLOTS



Smashed Green Bean Salad With Crispy Shallots image

Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping of store-bought crispy fried shallots nods to classic green bean casserole but skips the heavy creaminess.

Provided by Anna Stockwell

Categories     Green Bean     Salad     Lime Juice     Orange Juice     Vinegar     Onion     Peanut     Shallot     Thanksgiving     Side     Entertaining     Wheat/Gluten-Free     Dairy Free

Yield 8-10 servings

Number Of Ingredients 12

1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup unseasoned rice wine vinegar
1 Tbsp. kosher salt
2 tsp. fish sauce
1 1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
2 lb. green beans, trimmed
1/2 red onion, thinly sliced
2 Tbsp. neutral oil (such as sunflower or grapeseed)
1/2 cup coarsely crushed roasted salted peanuts
1/2 cup store-bought crispy fried shallots

Steps:

  • Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
  • Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
  • Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.

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