FRESH GREEN BEAN SALAD RECIPES

Name: Green Bean Salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 (1/2 cup) servings
Cuisine: american
Ingredients: 1/2 pound green beans, trimmed; 2 tablespoons chopped walnuts; 2 tablespoons finely chopped fresh parsley leaves; 2 tablespoons chopped red onion; 2 teaspoons walnut oil or olive oil; 1 teaspoon red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper

GREEN BEAN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK

Green Bean Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories side-dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4 (1/2 cup) servings

Number Of Ingredients 8

Ingredients

1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper

Steps:

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 66 calorie, FatContent 4 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 155 milligrams, CarbohydrateContent 5 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 1 grams

GREEN BEAN AND TOMATO SALAD RECIPE - NYT COOKING

Green Bean and Tomato Salad Recipe - NYT Cooking 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

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

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//schema.org, Calories 200, UnsaturatedFatContent 12 grams, CarbohydrateContent 17 grams, FatContent 14 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 778 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
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