GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING
Provided by Trisha Yearwood
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
- For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
- Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
- Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
- Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
- Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
GREEN BEANS AND TOMATO VINAIGRETTE
Steps:
- Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
- Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams
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
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- Combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper in a in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil until smooth and satiny. Season the dressing with pepper. You can use the vinaigrette immediately or set it aside for up to several days, stirring to recombine just before using.
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