Summery Fresh Green Bean Salad Recipes

FRESH GREEN BEAN SALAD

Fresh Green Bean Salad image

I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. -Allison Brooks, Fort Collins, Colorado

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 15

Ingredients

4 cups fresh green beans, trimmed and halved
2 cups cherry tomatoes, halved
1 large English cucumber, seeded and chopped
1 cup fresh baby carrots, cut in half lengthwise
1 cup coarsely chopped fresh parsley
DRESSING:
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 106 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SUMMER GREEN BEAN SALAD

Summer Green Bean Salad image

Make and share this Summer Green Bean Salad recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup pine nuts
2 lbs green beans
6 tablespoons olive oil, divided
8 large shallots, thinly sliced
5 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 spring onions, finely chopped
1/4 cup fresh dill, finely chopped
1 tablespoon lemon, zest of, coarsely grated

Steps:

Spread the pine nuts in a dry, heavy skillet.
Toast over medium heat, shaking the pan, until golden, about 5 minutes.
Bring a large pot of salted water to the boil.
Add the beans and cook over medium-high heat until tender, about 8 minutes.
Drain and refresh under cold water; drain.
In a medium pan, heat 2 tblsps of the oil.
Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
Add the vinegar and reduce by half, 1 to 2 minutes.
Scrape the contents of the pan into a large bowl.
Whisk in the mustard and the remaining 4 tblsps of olive oil.
Add the green beans, scallions, dill and lemon zest and toss.
Season with salt and pepper.
The salad can be made up to 3 hours ahead.
Keep covered at room temperature.
Sprinkle with toasted pine nuts and serve.

Nutrition Facts : Calories 198.7, Fat 16.1, SaturatedFat 1.9, Sodium 17.7, Carbohydrate 13.2, Fiber 4.4, Sugar 2.1, Protein 3.9

GREEN BEAN CASSEROLE SALAD

Green Bean Casserole Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions

Steps:

Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

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