Italian Green Bean Salad Recipes

ITALIAN GREEN BEAN SALAD

Steps:

• Bring a medium saucepan of salted water to boil. (1/2 teaspoon salt for every cup water).
• Add green beans and cook until tender but not completely soft, approximately 5 minutes.
• Prepare vinaigrette by mixing together oil, red wine vinegar, garlic, salt, mustard and pepper.
• Add cooked beans directly to dressing while still warm. Toss to coat.
• Cover and refrigerate for a minimum of 45 minutes.
• Just before serving, gently mix in tomato wedges and onion slices. Sprinkle with Parmesan cheese.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

ITALIAN GREEN BEAN SALAD RECIPE

Steps:

• Bring a large pot of salted water to a boil. Trim the ends of the beans, rinse and boil until fork tender, about 5 minutes. At this point you can drain them and add them directly to a bowl for serving. Or, if you wish to retain their vibrant green color, plunge them into a large bowl of icy water and drain immediately. Transfer to a large bowl.
• Add the remaining ingredients: olive oil, red wine vinegar; crushed garlic clove; dry oregano; dried red chili (optional); fresh chopped parsley and salt, to taste.
• Toss well and serve immediately or place in the refrigerator until ready to serve.

GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)

Steps:

• Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
• Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
• If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
• Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
• Toss and mix well and either serve immediately, or refrigerate if serving cold.

ITALIAN GREEN BEAN SALAD

Steps:

• Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
• Drain and rinse well under cold water; drain again and pat dry.
• Combine vinegar,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream.
• Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
• Season to taste with salt and pepper and let marinate 15 to 30 minutes.
• Alternate radicchio and Bibb lettuce leaves over large platter.
• Mound bean mixture in center, sprinkle with reserved pine nuts and serve.

DEE'S ITALIAN GREEN BEAN SALAD

Steps:

• mix up dressing.
• toss salad items.
• add dressing.
• chill.