BALSAMIC GREEN BEAN SALAD
Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
GREEN BEAN SALAD WITH BALSAMIC BASIL VINAIGRETTE
This Green Bean Salad recipe is vibrant, fresh, satisfying, crunchy, and can't-stop-eating- fabulous! It is loaded with crisp-tender green beans, juicy tomatoes, roasted beats, punchy red onions, sweet craisins, peppery arugula, buttery mozzarella, and toasted pine nuts all doused in tangy, bright Balsamic Lemon Basil Vinaigrette. This cold Green Bean Salad is exploding with flavor and texture and is a welcome addition to any meal or holiday table. This salad also gets HUGE points because it's the ideal make ahead salad because the green beans keep beautifully!
Provided by Jen
Categories Side Dish
Time 1h5m
Number Of Ingredients 16
Steps:
- BEETS: Preheat oven to 400 degrees F. Cut the top and bottom ends off of the beets then peel using a vegetable peeler. Cut the beets into 1- 1 ½ inch chunks. Place beets on a foil lined baking sheet. Toss with 1 tablespoon olive oil and some freshly cracked salt and pepper. Roast for 35-40 minutes or until the beets are fork tender.
- DRESSING: While the beets are roasting, prepare the rest of the salad. Add all of the Dressing ingredients to a mason jar and shake vigorously or whisk together in a small bowl. Refrigerate dressing until ready to use. If serving salad within the hour, then place dressing in the freezer to quickly chill.
- GREEN BEANS: Bring a large pot of water to a boil and stir in two tablespoon salt. Add the green beans and cook until tender crisp, 1 to 2 minutes. Meanwhile, prepare a large bowl of ice water to transfer the greens to. Using a slotted spoon, transfer beans to ice water to stop cooking. Drain the beans and pat very dry. Transfer to a large salad bowl.
- Combine green beans with tomatoes, beets, red onion, and craisins. Drizzle with some of the dressing, cover and chill one hour (time permitting). When ready to serve, toss with arugula, mozzarella, pine nuts and additional dressing if desired. Season with freshly cracked salt and pepper to taste.
GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN
Is your garden overflowing with green beans? Whip up this green bean salad recipe with basil, Parmesan, and balsamic vinegar for a great summer side dish.
Provided by Elise Bauer
Categories Salad Bean Salad Green Bean
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
- Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
- Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.
Nutrition Facts : Calories 164 kcal, Carbohydrate 13 g, Cholesterol 6 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 228 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 6, UnsaturatedFat 0 g
BASIL BEAN SALAD
I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.
BASIL AND BALSAMIC GREEN BEAN SALAD
I got this from our CSA newsletter. It's a wonderful dish, full of fresh summer flavor and easy to prepare.
Provided by Chef Jean Louise
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the green beans in salted boiling water for one or two minutes. Strain then plunge into an ice bath. Strain again, and spread them on a towel to dry while you prep the other ingredients.
- Combine all ingredients through the basil, reserving 1/4 cup toasted pine nuts.
- Whisk vinegar, oil, garlic, dijon mustard and sugar until emulsified. Toss with green bean mix. Let the salad marinate for up to an hour, top with the remaining pine nuts. You can serve it immediately, but the longer it marinates, the better it will taste. It was even more delicious for lunch the next day.
Nutrition Facts : Calories 322.8, Fat 27.8, SaturatedFat 2.7, Sodium 26.1, Carbohydrate 17.6, Fiber 6.2, Sugar 6.2, Protein 6.6
GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN
Bean salad is a common cold salad composed of various cooked beans - green beans, yellow wax beans, garbanzo beans, kidney beans - and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar. It can also be prepared as a pickled dish. Bean salad is a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.
Provided by admin
Categories Breakfast Dinner Lunch Vegerarian
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
- Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
- Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
- Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.
Nutrition Facts : Calories 1090 calories, Carbohydrate 800 grams, Cholesterol 250 milligrams, Fat 85 grams, Fiber 64 grams, Protein 42 grams, SaturatedFat 120 grams, ServingSize 600, Sodium 255 milligrams, Sugar 5 grams, TransFat 100 grams
GREEN BEAN SALAD WITH BASIL VINAIGRETTE
Categories Salad Bean Cheese Vegetarian Basil Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.
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