String Bean And Onion Salad Recipes

GARDEN BEAN AND ONION SALAD

Steps:

• If desired, cut beans in half crosswise. Place beans in 2-quart microwave-safe bowl. Add 1/2 cup water; cover with microwave-safe waxed paper. Microwave on High for 10 to 12 minutes or until crisp-tender. Drain. Rinse with cold water to cool; drain well.
• Meanwhile, in medium bowl, combine all dressing ingredients; mix well.
• Add beans and onion to dressing; toss to coat. Cover; refrigerate at least 1 hour before serving to blend flavors.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

COLD GREEN BEAN SALAD

Steps:

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

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

GREEN BEAN AND TOMATO SALAD

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.

GREEN BEAN RED ONION SALAD

Steps:

• Gather the ingredients.
• Trim the green beans.
• Bring 1/4 cup of water to a boil in a large skillet over high heat. Add the beans, sprinkle with salt, cover, and cook until the beans are crisp-tender and the water is evaporated, about 3 minutes.
• Rinse the beans with cold water, pat them thoroughly dry, and set them aside.
• Meanwhile, peel and halve the onion. Slice it into thin half-moons and set aside. (Rinse the slices with cold water to minimize the strong flavor of raw onion , if you like, just be sure to pat them thoroughly dry before you add them to the salad.)
• In a large bowl (large enough to toss all the vegetables), whisk together the oil, vinegar, and mustard. Add salt and pepper to taste.
• Put the cooked beans and the sliced onions in the bowl with the dressing and toss to coat the beans and onions thoroughly.
• You can serve right away or let everything sit and marinate a bit before serving (if you're going to hold it more than about an hour, cover and chill).

FRENCH BEAN SALAD

Steps:

• In a serving bowl, combine the beans, onion and bacon; stir in dressing. Refrigerate until serving.

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.

GREEN BEANS AND VIDALIA ONION SALAD

Steps:

• Cook green beans according to package directions.
• Drain well and chill in refrigerator.
• Put onions in a small bowl and sprinkle with sugar.
• Cover and place in refrigerator to chill.
• In a small jar combine oil, vinegar, mustard, salt and pepper.
• Seal jar and shake vigorously to mix all ingredients.
• Place beans and onions in a large bowl.
• Add crumbled bacon and cheese.
• Shake salad dressing again and pour over bean and onion mixture.
• Toss well and serve.

GREEN BEAN AND RED ONION SALAD

Steps:

• On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes. Halve onion lengthwise and slice thin crosswise.
• In a bowl whisk together vinegar, oil, and salt and pepper to taste until emulsified and add onion, tossing to combine. Add warm beans and toss to combine well.

STRING BEAN AND MUSHROOM SALAD

Steps:

• In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
• Wash and dry the mushrooms, then slice them thinly.
• Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
• In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.