Crisp Green Bean Salad Recipes

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.

Steps:

• Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
• Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
• In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

Steps:

• Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.

Steps:

• Whisk lime juice, orange juice, vinegar, salt, fish sauce, sugar, and red pepper flakes in a large bowl to combine. Transfer 2 Tbsp. dressing to a small bowl; set aside for serving.
• Working in 2 batches, place green beans in a large resealable plastic or silicone bag. Seal bag and whack beans with a rolling pin to split the skins, break beans into smaller pieces, and soften the insides without completely pulverizing them. Transfer beans to large bowl with dressing. Add onion and toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour or chill overnight.
• Using your hands, lift beans out of bowl and transfer to a platter, leaving excess liquid behind. Whisk oil and reserved 2 Tbsp. dressing to combine, then drizzle over beans. Gently mix in peanuts. Top with shallots.

Steps:

• Dissolve the chicken stock cube in the water and add the trimmed green beans.
• Boil for about 10 minutes (they should still be fairly crisp).
• Drain and rinse briefly under cold water.
• Arrange in a shallow bowl and pour over the French dressing while the beans are still warm (This ensures the beans "soak up" the dressing).
• Leave to cool completely.
• Arrange the sliced tomato and onion around the edge of the bowl and garnish with whole or chopped black olives, if desired.

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Steps:

• Mix salad ingredients together.
• Mix dressing ingredients together (except the feta).
• Toss everything together.
• Best if it stands for at least an hour at room temperature.
• To serve top each serving with feta.
• This stores well for a long time in a large ziploc bag if you only add the feta when served.