Tangy Green Bean Salad Recipes

TANGY GREEN BEAN SALAD

Tangy Green Bean Salad image

A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

Provided by Karen Elizabeth

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb green beans
1 tablespoon olive oil
1 ounce butter
1/2 garlic clove, crushed
2 ounces white breadcrumbs
1 tablespoon chopped parsley
1 egg, hard boiled and finely chopped
2 tablespoons olive oil
2 tablespoons sunflower oil
2 teaspoons white wine vinegar
1/2 garlic clove, crushed
1/4 teaspoon French mustard
1 pinch sugar
1 pinch salt

Steps:

Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
Drain the beans and refresh under cold running water, place in a serving bowl.
Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
Pour over the beans and toss to mix.
Heat the oil and butter in a frying pan, and fry the garlic for one minute.
Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
Remove the pan from the heat, and stir in the parsley, and then the egg.
Sprinkle the breadcrumb mixture over the green beans.
Serve warm, or at room temperature.

Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

GREEN BEAN SALAD IN TANGY VINAIGRETTE

Green Bean Salad in Tangy Vinaigrette image

Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.

Provided by evelynathens

Categories Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed (good) (optional)
3/4 teaspoon sugar
1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts, chopped, toasted

Steps:

Steam the green beans until crisp-tender.
Drain in a large colander and run under cold water.
Leave to drain thoroughly, about 10 minutes.
Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
Pour dressing onto green beans in a pretty bowl and toss to coat.
Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
Re-toss just before serving.
Sprinkle toasted walnuts over and serve.

Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4

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