Tangy Green Bean And Olive Salad Recipes

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

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.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

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

Ingredients

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 BEANS

Tangy Green Beans image

This vegetable side dish is delicately dressed with white wine vinegar and subtle mustard and garlic seasonings, rather than swimming in butter and salt.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds fresh green beans, trimmed
1/3 cup diced sweet red pepper
4-1/2 teaspoons olive oil
4-1/2 teaspoons water
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoon spicy brown mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TANGY GREEN BEAN AND OLIVE SALAD

Tangy Green Bean and Olive Salad image

Very easy, few ingredients, and, best of all! Tasty! A change from lettuce and tomato...makes a colorful winter-time salad.

Provided by Caroline Cooks

Categories Potluck

Time 8m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (14 1/2 ounce) can green beans, drained
1/2 large red onion, 1/4 inch slices and separated into rings
1 cup sliced stuffed green olive, with brine
lettuce leaf

Steps:

Place green beans and onion slices in a deep dish.
Pour olives and olive brine over all.
Cover, refrigerate, an marinate at least 3 hours, overnight is better, tossing occasionally.
Serve on lettuce leaves.

Nutrition Facts : Calories 39.7, Fat 0.1, Sodium 6.7, Carbohydrate 9.2, Fiber 3.8, Sugar 2.2, Protein 2

ITALIAN BEAN & OLIVE SALAD

Italian bean & olive salad image

A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating

Provided by Barney Desmazery

Categories Buffet, Dinner, Lunch, Side dish, Supper

Time 30m

Number Of Ingredients 9

Ingredients

2 yellow peppers
2 red peppers
300g green bean
300g cherry tomato , halved
1 tbsp small capers
2 handfuls black olives , stoned
4 tbsp olive oil
1 tbsp red wine vinegar
large bunch basil , leaves picked, large ones roughly shredded, small ones left whole

Steps:

On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.

Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium

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

Ingredients

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

TANGY FOUR-BEAN SALAD

Tangy Four-Bean Salad image

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion
DRESSING:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a small bowl, whisk the dressing ingredients. , Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 366mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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Tangy Green Bean And Olive Salad Recipes

GRANDMA'S SWEET AND TANGY BEAN SALAD

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

GREEN BEANS WITH HERBS AND OLIVES

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.

TANGY GREEN BEANS

This vegetable side dish is delicately dressed with white wine vinegar and subtle mustard and garlic seasonings, rather than swimming in butter and salt.-Taste of Home Test Kitchen, Greendale, Wisconsin

TANGY GREEN BEAN AND OLIVE SALAD

Very easy, few ingredients, and, best of all! Tasty! A change from lettuce and tomato...makes a colorful winter-time salad.

ITALIAN BEAN & OLIVE SALAD

A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating

TANGY GREEN BEAN SALAD

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.

TANGY FOUR-BEAN SALAD

Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.

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