Fresh Bean And Tomato Salad With Creamy Caesar Vinaigrette Recipes

GREEN BEAN AND GRAPE TOMATO SALAD WITH KALAMATA VINAIGRETTE

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette image

Categories Salad Olive Tomato Side Low/No Sugar Green Bean Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup pitted Kalamata olives or other brine-cured black olives
2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
2 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme
1/2 teaspoon dried crushed red pepper
2/3 cup extra-virgin olive oil
1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
1 pint grape tomatoes, left whole, or cherry tomatoes, halved

Steps:

Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

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

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

Categories Salad Bean Tomato Side Freeze/Chill No-Cook Fourth of July Picnic Vegetarian Quick & Easy Summer Winter Chill Healthy Vegan Shallot Bon Appétit

Yield Serves 12

Number Of Ingredients 6

Ingredients

3 pounds green beans, trimmed, cut into 2-inch pieces
3 tablespoons country-style Dijon mustard
1/4 cup Sherry wine vinegar
2/3 cup olive oil
1/3 cup minced shallots
2 1-pint baskets cherry tomatoes

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.

BIG BEANS AND TOMATO VINAIGRETTE

Big Beans and Tomato Vinaigrette image

If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break apart in the process.

Provided by Kelly Mariani

Categories Bon Appétit Summer Side Salad Bean Tomato Basil Onion Carrot Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Herb Tree Nut Free

Yield 4 servings

Number Of Ingredients 19

Ingredients

Beans:
Handful of oregano sprigs
Handful of thyme sprigs
2 bay leaves
8 oz. dried butter beans, rinsed, soaked overnight if possible
1 medium onion, halved
1 large carrot, scrubbed, coarsely chopped
Kosher salt
1/4 cup extra-virgin olive oil
Vinaigrette and assembly:
10 oz. cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 lb. assorted heirloom, beefsteak and/or cherry tomatoes
Freshly ground black pepper
Handful of basil leaves
Mild red pepper flakes (such as Aleppo-style or Maras)

Steps:

Beans:
Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
Vinaigrette and assembly:
Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

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