GREEN BEAN SALAD DRESSING RECIPES

Name: Fresh Green Bean Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 4 cups fresh green beans, trimmed and halved; 2 cups cherry tomatoes, halved; 1 large English cucumber, seeded and chopped; 1 cup fresh baby carrots, cut in half lengthwise; 1 cup coarsely chopped fresh parsley; DRESSING:; 1/2 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon grated lemon zest; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon ground mustard; 1/4 teaspoon pepper

FRESH GREEN BEAN SALAD RECIPE: HOW TO MAKE IT

Fresh Green Bean Salad Recipe: How to Make It image

I had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, cut in half lengthwise
1 cup coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 106 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 2 fat

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

More about "green bean salad dressing recipes"

FRESH GREEN BEAN SALAD RECIPE: HOW TO MAKE IT

I had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Lunch, Side Dishes
Calories 106 calories per serving

In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

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