Summer Bean Salad With Creamy Lemon Dressing Recipes

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SUMMER BEAN SALAD II



Summer Bean Salad II image

Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!

Provided by Anna E.

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
⅓ cup thinly sliced fresh basil

Steps:

  • In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

Nutrition Facts : Calories 113 calories, Carbohydrate 18.7 g, Fat 2.9 g, Fiber 5.1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 187.5 mg, Sugar 2.7 g

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING



Simple Green Bean Salad with Lemon Dressing image

Provided by Aida Mollenkamp

Categories     side-dish

Time 9m

Yield 2 to 3 servings

Number Of Ingredients 8

1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
  • Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
  • In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING



Summer Bean Salad With Creamy Lemon Dressing image

This recipe is from Eat This Book by Tyler Florence. Tyler came up with this recipe while strolling through the Union Square Greenmarket in New York City and he came across some really cool summer beans -- yellow wax beans and haricots verts. He put together a simple vinaigrette of lemon juice, mustard, and creme fraiche.

Provided by Crafty Lady 13

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb green beans, yellow wax beans or 1 lb runner beans, stems trimmed
1 1/2 shallots, finely chopped
1/2 cup walnut halves, and pieces toasted
1 handful fresh flat-leaf parsley, chopped
1 tablespoon grainy mustard
1 tablespoon hot water
1/2 teaspoon sugar
1 lemon, juice of
1/3 cup extra virgin olive oil
1/4 cup creme fraiche or 1/4 cup sour cream
kosher salt & freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
  • In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING



SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING image

Categories     Healthy

Number Of Ingredients 11

1 pound mixed summer beans, such as sugar snap peas, hericot verts or green beans, yellow wax beans or runner beans, stems trimmed
1 1/2 shallots, finely chopped
1/2 cup walnut halves and pieces, toasted
1 handful of fresh flat-leaf parsley, chopped
1 tablespoon grainy mustard
1 tablespoon hot water
1/2 teaspoon sugar
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil
1/4 cup crème fresh or sour cream
Kosher salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, about 3 to 5 minutes (they'll all be done roughly at the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss in the shallots, walnuts and parsley. In a jar, combine the mustard, water, sugar, lemon juice, oil, crème fresh, salt and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing. Note: I toast walnuts on a baking sheet in a 375-degree oven for 7 to 8 minutes, until fragrant.

SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE



Summer Bean Salad with Tarragon Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 17

1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled
1/2 pound Yellow wax beans, prepared as above for green beans
1/2 pound fresh soybeans, blanched and chilled
2 pounds fresh fava beans, shelled and cooked until tender
1 can garbanzo beans, drained and rinsed
3 bunches green onion, cleaned and finely minced
1 large red onion, peeled and finely diced
4 stalks celery, finely diced
1 large yellow bell pepper, finely diced
1/4 cup finely chopped fresh tarragon
1 bottle dry white wine (Chardonnay, etc.)
Stems of 1 bunch tarragon (save leaves for the salad)
3 shallots, peeled and finely minced
2 lemons, zested and juiced, finely chop the zest and set the juice aside
2 tablespoons rice vinegar (unseasoned)
1 to 1/2 cups pure olive oil
Salt and pepper

Steps:

  • Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
  • Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
  • Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin

SUMMER SALAD WITH LEMON VINAIGRETTE



Summer Salad with Lemon Vinaigrette image

This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings (1 cup each).

Number Of Ingredients 13

1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon pepper
2 packages (5-1/2 ounces each) torn mixed salad greens
1 medium red onion, sliced
2 cups sliced fresh mushrooms
2 cups fresh raspberries
1 cup chopped walnuts

Steps:

  • In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY LEMON-PARMESAN SALAD DRESSING



Creamy Lemon-Parmesan Salad Dressing image

Years ago in Florida, I came across an Italian restaurant with a delightful salad dressing. I've never been able to find a substitute so I tried to replicate the dressing. For best results, use homemade mayonnaise. Serve with salad greens.

Provided by thedailygourmet

Categories     Salad Dressings

Time 5m

Yield 10

Number Of Ingredients 8

¼ cup homemade mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1 ½ ounces freshly grated Parmesan cheese
1 tablespoon milk
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Steps:

  • Combine mayonnaise, olive oil, lemon juice, Parmesan cheese, milk, lemon zest, pepper, and salt in a glass mason jar. Secure lid and shake until dressing is well combined. Store in the refrigerator.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 0.6 g, Cholesterol 5.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 162.5 mg

PASTA SALAD WITH CREAMY LEMON DILL DRESSING



Pasta Salad With Creamy Lemon Dill Dressing image

My son's favorite summer salad. Very light and refreshing on hot days. You can make it with low fat mayo and yogurt if you wish for a low cal version, and you can basically substitute any kind of veggies you want.

Provided by Semra22

Categories     Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package small shape pasta (wagon wheel, small shells etc.)
1 (19 ounce) can chickpeas, drained and rinsed
1/2 cup chopped cucumber
1/2 cup chopped red onion
1/2 cup chopped green pepper
3/4 cup mayonnaise
3/4 cup plain yogurt
1/4 cup chopped fresh dill
1 lemon, juice and zest of
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon coarse black pepper

Steps:

  • Cook pasta according to directions or till just al dente. Drain pasta.
  • Combine the vegetables and pasta together in large bowl.
  • Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
  • Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.

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