GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
GREEN BEAN TOMATO SALAD
Make and share this Green Bean Tomato Salad recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam green beans for 6 to 8 minutes.
- Put in cold water.
- Place beans in the center of a platter.
- Arrange tomato and onion slices around beans.
- Whisk together dressing.
- Sprinkle over vegetables.
- Chill.
Nutrition Facts : Calories 214.1, Fat 18.4, SaturatedFat 2.6, Sodium 170.8, Carbohydrate 12.1, Fiber 4.2, Sugar 6.1, Protein 2.9
GREEN BEAN AND TOMATO SALAD
Can't remember where I got this one but I love it more everytime I fix what could be considered a salad or fresh vegetable side.
Provided by Delirious in Daytona
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine dressing ingredients in food processor and pulse until blended.
- Boil and ice green beans.
- Place prepared beans on platter surronded with tomatoes and pour a generous amount of dressing over beans and tomatoes.
- Garnish with a few basil leaves and serve.
Nutrition Facts : Calories 427.4, Fat 41, SaturatedFat 5.7, Sodium 967.8, Carbohydrate 15.6, Fiber 5, Sugar 6.6, Protein 3.2
FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES
Steps:
- Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
- When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
- Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
POTATO SALAD WITH GREEN BEANS AND TOMATOES
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.
Nutrition Facts :
COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES
I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party.
Provided by Jennifer
Categories Green Bean Salad
Time 10h40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
- Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
- Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 8.1 g, Cholesterol 12.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 163.8 mg, Sugar 1.8 g
GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES
This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.
Provided by Gundi
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
- Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g
GREEN BEAN AND TOMATO SALAD
Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. "There's nothing quite like a colorful salad to perk up a gray winter day," says Diane Hixon of Niceville, Florida.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEAN, TOMATO AND SALAMI SALAD
Great SUMMERTIME LUNCHEON (or Picnic for Two) when served chilled, with a platter of cheese and crusty French bread...EASY & TASTY....Make several hours ahead for flavors to blend.
Provided by Sandylee
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
- Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
- Cut tomatoes into wedges and add to the green bean mixture in bowl.
- For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
- Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
- Cover and refrigerate for two hours or more.
- NOTE: Recipe can be doubled or halved.
Nutrition Facts : Calories 320.1, Fat 26.5, SaturatedFat 7.5, Cholesterol 40.4, Sodium 699.9, Carbohydrate 13.3, Fiber 5.2, Sugar 5, Protein 10.2
GREEN BEAN AND TOMATO SALAD
Categories Salad Bean Tomato Side Freeze/Chill No-Cook Fourth of July Picnic Vegetarian Quick & Easy Summer Winter Chill Healthy Vegan Shallot Bon Appétit
Yield Serves 12
Number Of Ingredients 6
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper.
GREEN BEAN-TOMATO SALAD
This deliciously different way to dress up green beans is sure to become a favorite at your house. The snappy dressing nicely enhances the fresh flavor of the beans, tomatoes and onions.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Steam green beans for 6 minutes or just until crisp-tender. Immerse in cold water; drain. , Place beans in the center of a large plate. Arrange tomato and onion slices around beans. Whisk together remaining ingredients and pour over vegetables. Chill until ready to serve.
Nutrition Facts : Calories 145 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
GREEN BEAN, TOMATO AND MOZZARELLA SALAD
Make and share this Green Bean, Tomato and Mozzarella Salad recipe from Food.com.
Provided by Marie
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and chill for an hour before serving.
GREEN BEAN-CHERRY TOMATO SALAD
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD
Categories Salad Potato Tomato Green Bean Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
- Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
- Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)
QUICK GREEN BEAN AND TOMATO "SALAD"
Sometimes the simple flavors are the best! An easy, inexpensive side dish that makes me think of summer even in the winter. You can play around with the ingredients to make it your own.
Provided by MommaEllen
Categories Vegetable
Time 20m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat beans in small pot over low heat until heated through.
- Take off heat and add salad dressing.
- After cooling 10 minutes, add tomato.
- Chill 1 hour and serve.
- Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.
Nutrition Facts : Calories 243.6, Fat 17, SaturatedFat 2.7, Sodium 986.7, Carbohydrate 22.7, Fiber 7.5, Sugar 9.3, Protein 4.4
GREEN BEAN AND ROASTED TOMATO SALAD
Categories Salad Citrus Tomato Vegetarian Quick & Easy Green Bean Spring Lettuce Gourmet
Yield Makes 2 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450° F. and lightly grease a baking sheet.
- Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
- While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
- In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
- Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
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