Italian Green Bean Salad Recipes

Steps:

• Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
• Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
• When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

Steps:

• mix up dressing.
• toss salad items.
• add dressing.
• chill.

Steps:

• Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
• Drain and rinse well under cold water; drain again and pat dry.
• Combine vinegar,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream.
• Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
• Season to taste with salt and pepper and let marinate 15 to 30 minutes.
• Alternate radicchio and Bibb lettuce leaves over large platter.
• Mound bean mixture in center, sprinkle with reserved pine nuts and serve.

Steps:

• On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
• Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.

Steps:

• Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.