POTATO, CHERRY TOMATO AND GREEN BEAN SALAD
The orange juice really brings out a nice kick to this salad. Plan ahead this needs to chill for a minimum of 3 hours before serving. I sometimes add in crumbled feta cheese. I suggest to double this recipe, it is really a delicious salad! All ingredients can be adjusted to suit taste.
Provided by Kittencalrecipezazz
Categories Potato
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
- Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
- Cut the small potatoes in half or quarters if the are fairly large.
- In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
- Cool completely to room temperature or refrigerate, tossing occasionally.
- Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
- In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
- Season with salt and pepper.
- Refrigerate for a minimum of 3 hours or more.
- Delicious!
Nutrition Facts : Calories 467.9, Fat 18.8, SaturatedFat 2.7, Sodium 352.4, Carbohydrate 70.2, Fiber 13.7, Sugar 9.9, Protein 10.2
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
ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS
Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.
Provided by Paula
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400^.
- Spray a jellyroll pan with non-stick cooking spray.
- Toss potatoes in a zip-top bag with 2 T. olive oil.
- Scatter on pan and sprinkle with salt and pepper.
- Roast until tender, approximately 50 minutes, turning occasionally.
- In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
- Drain beans and pat dry.
- Place beans, tomatoes, and garlic in another zip-top bag.
- Add 2 T. olive oil and shake to mix.
- When potatoes are tender, add the bean mixture and roast another 8 minutes.
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 :
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
WARM POTATO & CHERRY TOMATO SALAD
The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half - if they are very big, cut into thirds.
- Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.81 milligram of sodium
RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
POTATO AND GREEN BEAN SALAD
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
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