Summer Green Bean Salad Recipes

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GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

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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.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

BALSAMIC GREEN BEAN SALAD



Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

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Steps:

  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

SUMMER GREEN BEAN SALAD



Summer Green Bean Salad image

Make and share this Summer Green Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup pine nuts
2 lbs green beans
6 tablespoons olive oil, divided
8 large shallots, thinly sliced
5 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 spring onions, finely chopped
1/4 cup fresh dill, finely chopped
1 tablespoon lemon, zest of, coarsely grated

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Steps:

  • Spread the pine nuts in a dry, heavy skillet.
  • Toast over medium heat, shaking the pan, until golden, about 5 minutes.
  • Bring a large pot of salted water to the boil.
  • Add the beans and cook over medium-high heat until tender, about 8 minutes.
  • Drain and refresh under cold water; drain.
  • In a medium pan, heat 2 tblsps of the oil.
  • Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
  • Add the vinegar and reduce by half, 1 to 2 minutes.
  • Scrape the contents of the pan into a large bowl.
  • Whisk in the mustard and the remaining 4 tblsps of olive oil.
  • Add the green beans, scallions, dill and lemon zest and toss.
  • Season with salt and pepper.
  • The salad can be made up to 3 hours ahead.
  • Keep covered at room temperature.
  • Sprinkle with toasted pine nuts and serve.

Nutrition Facts : Calories 198.7, Fat 16.1, SaturatedFat 1.9, Sodium 17.7, Carbohydrate 13.2, Fiber 4.4, Sugar 2.1, Protein 3.9

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