Green Bean And Cherry Tomato Salad Recipes

GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA

Steps:

• Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.

GREEN BEAN & CHERRY TOMATO SALAD

Steps:

• Cook Green Beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; rinse with cold water and drain well. Pat dry, then wrap in paper towels. Place in plastic bag and refrigerate.(Can be prepared 1 day ahead.) Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover, chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature. Nutrition Facts: Serving Size (229g) Servings: 6 Amount Per Serving Calories 160 l Calories from Fat 110 l Total Fat 12g (sat fat 1.5g trans 0g) l Cholesterol 0mg l Sodium 10mg l Total Carbohydrate 13g l Dietary Fiber 4g l Sugars 7g l Protein 3g l Vitamin A 30% l Vitamin C 45% l Calcium 6% l Iron 8%

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

GREEN BEAN AND TOMATO SALAD

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.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES

Steps:

• Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
• Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
• Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
• Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.

ROASTED GREEN BEANS AND CHERRY TOMATO SALAD

Steps:

• Preheat oven to 375 degrees F. Toss green beans in olive oil and some salt and pepper and spread them out on a baking sheet. Roast in oven for 35 minutes, stirring ocassionaly. Transfer to a large mixing bowl and toss with cherry tomatoes, basil and pumpkin seeds. Season to taste with salt and pepper. Serve warm or room temperature.

GREEN BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook beans in boiling water 7 minutes or until tender.
• Drain.
• Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
• Combine the shallots and vinegar, stirring with a whisk.
• Let vinegar mixture stand 10 minutes.
• Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
• Pour vinaigrette over bean mixture; toss well.

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
• Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
• Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
• Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.