Green Beans And Endive Salad Recipes

BALSAMIC GREEN BEAN SALAD

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.

GREEN BEANS AND ENDIVE SALAD

Steps:

• Trim off the ends of the green beans. Cut them into 1 1/2-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
• Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
• Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.

GREEN BEAN SALAD

Steps:

• Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
• Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
• In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

EASY COLD GREEN BEAN SALAD

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.