Green Beans Capers And Basil Salad Recipes

GREEN BEAN AND BASIL SALAD

Steps:

• Cut or snap off blossom end of beans (green & yellow).
• Wash beans.
• Cut beans into 1 inch pieces.
• Blanch beans in boiling water for 3 minutes or until done to desired tenderness.
• Cool beans in ice water to prevent continued cooking.
• Drain well.
• Toss beans with kidney beans, onions and basil.
• In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigourously.
• Pour on top of bean mix.
• Serve immediately or store in fridge for up to 24 hours to let flavours blend.

GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN

Steps:

• Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
• Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.

GREEN BEANS WITH BASIL

Steps:

• Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.

BASIL BEAN SALAD

Steps:

• In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
• Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
• Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

POTATO, GREEN BEAN, AND BASIL SALAD

Steps:

• Bring a large pot of water to a boil. Add 1 teaspoon salt and potatoes. Return to a boil, and cook until potatoes are almost tender, 6 to 7 minutes. Add green beans; cook until potatoes are just tender and beans are bright green and tender, about 4 minutes. Drain. Let cool slightly.
• Whisk together lemon juice, mustard, and 1 teaspoon salt in a large bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Add potatoes and green beans; toss to combine. Add basil; toss. Serve salad warm or at room temperature.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE

Steps:

• Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.