Red Beans And Greens Salad Recipes

RED BEAN AND GREEN BEAN SALAD

Steps:

• Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
• While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
• Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.

BEANS-N-GREENS SALAD

Steps:

• Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
• In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.

BEANS AND GREENS SALAD

Steps:

• Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.

RED AND GREEN BEAN SALAD

Steps:

• Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside.
• Blanch the green beans for about 2 minutes in salted water, drain and let cool.
• Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste.
• Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side.

CHICKEN, RED POTATO, AND GREEN BEAN SALAD

Steps:

• To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
• To prepare salad, place potatoes in a saucepan, cover with water. Add 1 t salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans and cook an additional 4 minutes or until beans or tender crisp. Drain. Rinse with cold water; drain well.
• Quarter potatoes. Place the potatoes, beans, chicken, onion and greens in a large bowl. Drizzle with dressing; toss gently to coat.
• Garlic-Parmesan Toasts.
• Preheat oven to 425. combine 2 T grated fresh parmesan chesse, 2 T soft butter, 1/4 t salt, 1/8 t freshly ground pepper, and 1 minced garlic clove, stiring well. Spread butter mixture evenly over 8 (1 ounce) baguette slices. Bake at 425 for 6 minutes or until golden brown.