Fresh Green Bean Salad Recipes

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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

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

COLD GREEN BEAN SALAD



Cold Green Bean Salad image

This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.

Provided by Dale

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 3

2 (15 ounce) cans green beans, drained
1 red onion, sliced in rings
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.6 g, Fat 15.7 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1212.6 mg, Sugar 6.9 g

FRESH GREEN BEAN SALAD



Fresh Green Bean Salad image

I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite!

Provided by Engrossed

Categories     Salad Dressings

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb fresh green beans, rinsed, trimmed and cut in half
10 ounces grape tomatoes, whole
3 ounces fresh Baby Spinach, whole leaves (about 2 cups packed)
1 small red onion, halved and thinly sliced
2 (14 ounce) cans hearts of palm or 2 (14 ounce) cans marinated hearts of palm, sliced into 1/2-inch slices
1 lemon, juice of (about 1/4 cup)
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh oregano, minced
2 garlic cloves, minced
2 g Splenda sugar substitute (optional for a sweet taste) (optional) or 2 g sugar, to taste (optional for a sweet taste) (optional)
feta cheese, to top (optional)

Steps:

  • Mix salad ingredients together.
  • Mix dressing ingredients together (except the feta).
  • Toss everything together.
  • Best if it stands for at least an hour at room temperature.
  • To serve top each serving with feta.
  • This stores well for a long time in a large ziploc bag if you only add the feta when served.

Nutrition Facts : Calories 127.7, Fat 7.6, SaturatedFat 1.1, Sodium 584.2, Carbohydrate 13.4, Fiber 4.9, Sugar 4.6, Protein 4.4

FRESH GREEN BEAN SALAD



Fresh Green Bean Salad image

Make and share this Fresh Green Bean Salad recipe from Food.com.

Provided by Shazzie

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

12 ounces green beans
2 cups water
1 chicken stock cube
8 ounces French dressing
4 tomatoes, sliced
1 red onion, thinly sliced
black olives, to garnish (optional)

Steps:

  • Dissolve the chicken stock cube in the water and add the trimmed green beans.
  • Boil for about 10 minutes (they should still be fairly crisp).
  • Drain and rinse briefly under cold water.
  • Arrange in a shallow bowl and pour over the French dressing while the beans are still warm (This ensures the beans "soak up" the dressing).
  • Leave to cool completely.
  • Arrange the sliced tomato and onion around the edge of the bowl and garnish with whole or chopped black olives, if desired.

Nutrition Facts : Calories 214.4, Fat 17.2, SaturatedFat 2.2, Cholesterol 0.1, Sodium 517.7, Carbohydrate 15.2, Fiber 3.2, Sugar 9.8, Protein 2.3

FRESH THREE-BEAN SALAD



Fresh Three-Bean Salad image

A classic 3-bean salad using fresh green and wax beans. I use Westbreae Organic Salad Beans instead of just kidney beans for the canned beans. It is a mix of kidney, pinto and garbanzo beans. I guess that makes this a 5 bean salad... I suggest eating this on the same day. This is still tasty the next day, but the color of the green beans will change over time. Please note that the cooking time includes the 1 hour of marinating.

Provided by Wu Newt

Categories     Onions

Time 1h21m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 small red onion, finely chopped
1 (15 ounce) can kidney beans or 1 (15 ounce) can chickpeas, rinsed and drained
8 ounces green beans
8 ounces wax beans
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
3/4 teaspoon kosher salt
fresh ground pepper
2 tablespoons Italian parsley, minced

Steps:

  • If you like less sharp onions, soak onion in cold water for 10 minutes, then drain and pat dry.
  • Add onions and canned beans to serving bowl.
  • Cook green and wax beans in a pan of generously salted water until tender-crisp, about 4-5 minutes. Drain beans and plunge into an ice bath. Drain beans and pat dry. Add cooked beans to serving bowl with onion and canned beans.
  • Heat vinegar, sugar, oil and salt to a boil in a small saucepan until sugar is dissolved. Pour over beans and onions. Let marinate for 1 hour at room temperature, tossing occasionally.
  • Add parsley and season to taste just before serving.

FRESH GREEN BEAN SALAD



Fresh Green Bean Salad image

Vinaigrette or bottled italian dressing, fresh green beans or haricot vert, with red onions, bell peppers, olives and little bitty tomatoes that pop in your mouth. I make a fresh garlic and italian style herb vinaigrette and toss it all together early in the day. As always, the amounts are estimates because I rarely bother to measure.

Provided by Bay Haven Inn

Categories     < 15 Mins

Time 15m

Yield 4 Cups, 8 serving(s)

Number Of Ingredients 6

1 cup green beans or 1 cup French haricots vert
1 red onion, sliced thin
1 cup sliced bell pepper, varied colors
1/2 cup halved olive, your choice
1/2 cup tomatoes, chopped or 1/2 cup grape tomatoes
1/2 cup vinaigrette

Steps:

  • Clean and cut veggies. I like to blanch green beans for 1-2 minutes in salted boiling water, the plunge into ice water.
  • Toss veggies with vinaigrette in a bowl and allow to marinate a couple of hours.
  • Save leftovers, they get better the next day. Also good with fresh canned tuna for a quick lunch.

Nutrition Facts : Calories 24.8, Fat 1, SaturatedFat 0.1, Sodium 64.2, Carbohydrate 4, Fiber 1.3, Sugar 1.7, Protein 0.7

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

  • Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  • Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
  • Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

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