Baby Bella And Green Bean Salad Recipes

FRESH GREEN BEAN SALAD

Fresh Green Bean Salad image

I had a green bean salad at a local deli and enjoyed it so much, 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

Time 35m

Yield 12 servings (3/4 cup each).

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, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BABY BELLA AND GREEN BEAN SALAD

Baby Bella and Green Bean Salad image

This is a recipe I got from the River Valley Ranch mushroom growers who sell mushrooms at my farmer's market every Sunday from June till October. I love this recipe, it goes great as a side dish to just about anything I barbecue during the summer.

Provided by Hey Jude

Categories Vegetable

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh green beans, trimmed, cut in half
3 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt (I used kosher salt)
fresh ground black pepper, to taste
1/4 cup olive oil
4 green onions, chopped
1/2 lb baby portabella mushrooms, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
Chill 30 minutes before serving.

Nutrition Facts : Calories 90.3, Fat 7, SaturatedFat 1, Sodium 173.5, Carbohydrate 6.6, Fiber 2.7, Sugar 1.6, Protein 2

GREEN BEAN AND FENNEL SALAD

Green Bean and Fennel Salad image

Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Steps:

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

BABY GREENS AND GARLICKY WHITE BEAN SALAD

Baby Greens and Garlicky White Bean Salad image

This is a very garlicky salad. A nice fast dinner. A slight adaptation from a recipe in "Weight Watchers Miracle Foods" cookbook. Each serving is 3 points as written. Though I suggest a tad more sauce, which would make the points go up a smidge. Red onion is preferred because of the milder taste. If you like the taste of raw onion, then yellow is fine too. The original recipe called for serving it immediately. I like to let it sit a few minutes so the tastes will meld, but it would not keep for more then an hour or 2. If you don't have baby greens, spinach would be excellent.

Provided by ladypit

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups baby greens
1 (15 ounce) can navy beans
1/2 cup sliced onion
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 garlic clove, minced (or more to taste)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Chop the greens finely.
Mix them, the rinsed and drained beans, and the onion in a bowl.
In a smaller bowl or shaker combine the vinegar, the oil, and the garlic.
Add the salt and pepper and mix it all well.
Add the dressing to the greens and toss it together.
Let it sit about 5 minutes so the tastes will meld.

Nutrition Facts : Calories 189, Fat 4, SaturatedFat 0.5, Sodium 398.3, Carbohydrate 30, Fiber 11.5, Sugar 1.3, Protein 9

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