RECIPE 5 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

RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE

Ridiculously Easy Bean Salad - Inspired Taste image

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium cucumber, finely chopped (about 2 cups)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley, see notes
3/4 teaspoon dried oregano, see notes
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Steps:

Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
The salad will keep stored in an airtight container in the fridge up to 4 days.

Nutrition Facts : ServingSize about 1/2 cup, Calories 135, FatContent 6.3g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 343.5mg, CarbohydrateContent 16g, FiberContent 4.3g, SugarContent 3.2g, ProteinContent 4.7g

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Reviews 4.7
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Calories 66 calorie per serving

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.

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