Green Bean Salad With Honey Lime Dressing Recipes

COWBOY BEAN SALAD

Steps:

• Shake Dressing in a jar.
• Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
• Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
• Serve as a light meal or side (goes with everything - beef, fish, prawns, pork, chicken). Especially great with all things Mexican - stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas - and Southern Foods (pulled pork, barbcue ribs, fried chicken!)

GREEN BEAN SALAD WITH HONEY-LIME DRESSING

Steps:

• Cook beans according to package directions until just tender-crisp.
• Rinse under cold water and drain.
• In a medium bowl, combine beans with tomatoes and onion. Toss to combine.
• In a small bowl, combine remaining ingredients. Mix well. Add to bean mixture and mix until thoroughly combined.
• Chill thoroughly.
• Mix before serving.
• NOTE: preparation time does not include chilling time.

ROMANESCO-KIDNEY BEAN SALAD WITH HONEY-LIME DRESSING

Steps:

• Divide the romanesco, cauliflower or broccoli into florets and steam until just soft, about 15 minutes.
• Let cool until just slightly warm, combine with the kidney beans in a large bowl.
• While cooling the romanesco, lightly toast the nuts in a hot pan without adding oil, then roughly chop the toasted nuts.
• To make the dressing, stir together lime juice and honey, add fish sauce, then slowly drizzle in the olive oil and stir until smooth.
• Add grated orange peel and combine salad with the dressing.
• Add salt and white pepper to taste.
• Add chopped parsley.
• Serve at room temperature.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.