Schlow Crunchy String Bean Salad With Red Onion And Prosciutto Recipes

STRING BEAN AND ONION SALAD

Steps:

• Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.

CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO

Steps:

• In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
• One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.

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.)

SCHLOW CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO

Steps:

• 1. Boil a large pot of water and add 1.5 tbsps of salt. Fill a large bowl with ice water and set it near sink. 2. Blanch beans in boiling water for 2 minutes, until cooked but still crunchy, drain, and put into ice water for 2 min. Transfer to serving bowl and refrigerate. 3. Remove beans 1 h before serving. Add onion and prosciutto. 4. In a small bowl, combine oil, lemon juice, rosemary and pepper flakes. Whisk well and season with salt and pepper. 5. Just before serving, dress the salad and toss to combine. Not all of the dressing is needed. 6. Season with salt and more lemon juice to taste.

THREE BEAN SALAD WITH RED ONION

Steps:

• Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
• Add the rest, stir well and refrigerate overnight.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

WHITE BEAN AND RED ONION SALAD

Steps:

• Drain the beans in a colander and rinse well with cold running water.
• Combine with onion in a large bowl.
• Stir the remaining ingredients in a small bowl until blended.
• Add to the beans and onions and toss until coated.
• Let stand or chill briefly and toss again before serving.
• These are even better the second day!