Tangy Green Bean And Olive Salad Recipes

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GREEN BEANS WITH HERBS AND OLIVES



Green Beans With Herbs and Olives image

A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt and pepper
1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Steps:

  • Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
  • Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams

TANGY GREEN BEAN SALAD



Tangy Green Bean Salad image

A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

Provided by Karen Elizabeth

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb green beans
1 tablespoon olive oil
1 ounce butter
1/2 garlic clove, crushed
2 ounces white breadcrumbs
1 tablespoon chopped parsley
1 egg, hard boiled and finely chopped
2 tablespoons olive oil
2 tablespoons sunflower oil
2 teaspoons white wine vinegar
1/2 garlic clove, crushed
1/4 teaspoon French mustard
1 pinch sugar
1 pinch salt

Steps:

  • Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
  • Drain the beans and refresh under cold running water, place in a serving bowl.
  • Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
  • Pour over the beans and toss to mix.
  • Heat the oil and butter in a frying pan, and fry the garlic for one minute.
  • Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
  • Remove the pan from the heat, and stir in the parsley, and then the egg.
  • Sprinkle the breadcrumb mixture over the green beans.
  • Serve warm, or at room temperature.

Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9

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