We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable salad
- Green bean salad
A fresh and healthy summer dish that everyone will enjoy! You can serve this salad with crostini and goat cheese for an easy summer meal.
3 people made this
- 1kg green beans
- 4 oranges, peeled
- 20g dried cranberries
- salt and freshly ground black pepper
- olive oil
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Boil the green beans for 20 minutes until tender. Put them in a salad bowl and let them cool down.
- Cut the oranges into cubes and add them to the beans with the cranberries. Season with salt and pepper, drizzle with oil and mix.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Green Bean, Orange, and Green Olive Salad
Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Cut oranges in half, then crosswise into 1/3-inch-thick slices place in large bowl. Mix in olives, parsley beans, and dressing. Transfer to shallow dish.
How would you rate Green Bean, Orange, and Green Olive Salad?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Mix Together a Roast Beet and Green Bean Salad
This beet and green bean salad is one of those salads that sets a table ablaze in color, making everything else you serve with it look better in the process. It’s also one of those salads that gets better with time, making it a perfect make-ahead dish for a summer potluck.
By letting the beets and onions soak in the acidic dressing, the pigments in the beets and onions turn a more vibrant red. The green beans on the other hand will tend to discolor by soaking in the dressing, which is why it’s better to mix them in at the end.
With tender, crunchy, crispy and creamy textures, the salad is as fun to eat as it is gorgeous, and the combination of celery seeds and flat-leaf parsley lends a marvelous herbal flavor that keeps it from being too heavy.
While you can buy cooked beets at most grocery stores these days, if you can’t find them, just trim the stems off some raw beets, wrap them in aluminum foil and roast them in a 375 degree Fahrenheit oven until you can easily stick a fork through them (about 1 hour for a medium sized beet). Then, let them cool enough to handle and you should be able to easily peel the skin off in strips from top to bottom.
French Green Bean Salad
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Green beans stampede into farmers’ markets in the summer. Among the many varieties you’ll see, haricots verts are best known for their delicate flavor and tender bite. A quick blanch and a toss in tangy Dijon dressing is all that’s needed to serve this side next to parchment-baked fish, rosemary-roasted chicken, or our Steak Marinade recipe.
What to buy: Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute with the thinnest, youngest green beans available.
Be sure to get a high-quality Dijon mustard, or make your own whole-grain version.
Game plan: Tossing the haricots verts in the dressing while they are still hot helps the dressing adhere to each bean and mellows the flavors of the garlic and shallot, so make sure to have the dressing ready when you put the beans in the boiling water.
- 1/2 small red onion, chopped
- 2 garlic cloves, crushed
- 1/2 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- 2 pounds skirt steak, cut into 3 equal pieces
- 3/4 pound haricots verts or green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 jalapeño or serrano chile, thinly sliced
- 1/2 cup lightly packed cilantro leaves
- 1/4 cup chopped roasted peanuts
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon Sriracha
- 1/8 teaspoon pepper
- 2 tablespoons Asian fish sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated orange zest
- 1 teaspoon kosher salt
In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper. Puree until smooth, then pour into a large resealable plastic bag. Add the steak, seal the bag and rub the steak with the marinade. Refrigerate for at least 2 hours or overnight.
Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, cook the beans until crisp-tender, 2 to 3 minutes. Drain, then transfer the beans to the ice bath to cool. Drain well and pat dry. Halve the beans lengthwise and transfer to a large bowl. Add the remaining ingredients.
In a small bowl, whisk all of the ingredients.
Light a grill and oil the grate. Remove the steak from the marinade and season with salt and pepper. Grill over moderately high heat until lightly charred outside and medium-rare within, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
Add two-thirds of the vinaigrette to the bean salad, season with salt and pepper and toss. Serve the steak with the salad, passing the extra vinaigrette at the table.
Storing and freezing
Leftover salad can be covered and refrigerated for up to 3 days. I do not recommend freezing it.
Nothing! Green beans, string beans, and snap beans are all one in the same.
In the United States, the leaves and stems of the coriander plant are called cilantro, and the seeds are called coriander. In other countries, they are called coriander and coriander seeds, respectively.
If you don't care for it, or it's unavailable, you can substitute fresh parsley or basil for the cilantro, or a combination of the two.
The dried herb is not a good substitute for fresh. Not only is the texture different, it loses some of its flavor when it's dried.
Plan your meals, build your digital pantry, save recipes, and more!
- 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 teaspoon McCormick® Ground Pepper Black
- 2 cans (14 1/2 ounces each) any style Del Monte® Green Beans, drained Substitutions available
What Is Bulgur Wheat?
"Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Because it is a wheat, bulgur wheat is not suitable for those on a gluten-free diet.
Though bulgur wheat is most commonly found in tabbouli (tabbouleh) salad, you can use it just like rice or couscous, or any other whole grain, such as barley or quinoa.
Most types of bulgur wheat will be done cooking in less than just fifteen minutes.
There are two main kinds of bulgur wheat: Instant bulgur wheat, also called fine-grain bulgur is common in health food store bulk bins and is usually used for tabbouli recipes. This type of bulgur cooks in less than 5 minutes. Medium grain and coarse grain are also available.
Wondering just how healthy bulgur wheat is? According to CalorieCount, one cup of cooked bulgur wheat provides 151 calories, 0.4 grams of fat, 8.2 grams of dietary fiber (that's about 33% the recommended daily value), and a healthy 5.6 grams of protein. Bulgur wheat is also naturally cholesterol-free food."
Recipe: How to make an ‘angry’ green bean salad
My fondness for salads that showcase cooked green beans started on my first visit to France. In 1967, the time that would later be dubbed the “summer of love,” I fell in love with Salade Niçoise, the composed French salad that classically teams the lanky beans with potatoes and tuna, plus tomatoes, olives and hard-cooked eggs.
Since then, I’ve found countless ways to incorporate chilled tender-crisp beans in summertime dishes. For the “summer of Covid avoidance” I’m enjoying Chef Jamie Oliver’s take on a green bean salad, a mix he calls “Angry Bean Salad.” The dish is featured in his book “Ultimate Veg” (Flatiron, $35).
Why is it angry? Perhaps it’s his generous use of fresh red chilies in the warm arrabbiata dressing. In my version, the salad isn’t angry, it’s simple mildly agitated. For me, aging has diminished my tolerance for capsicum (the hot spiciness that chilies provide). Instead of the suggested two fresh red chilies, I am inclined to use half or even one-third of that amount and then, provide sliced chilies at the table for those who prefer their salad a little angrier.
The salad is lovely served warm fresh from the kitchen any leftovers are great eaten cold from the fridge.
Jamie Oliver’s Angry Bean Salad With Warm Arrabbiata Dressing and Mozzarella
Yield: 4 servings
14 ounces ripe mixed-color cherry tomatoes
14 ounces green beans or a mix of green and yellow beans
2 fresh red chilies, see cook’s notes
3 tablespoons red wine or balsamic vinegar
8 bocconcini mozzarella (small spheres), about 5 ounces, see cook’s notes
4 slices of rustic bread, toasted
Cook’s notes: If you want this salad to be only mildly spicy, use half or one-third the amount of chilies called for in the recipe. Use caution when working with fresh chilies wash work surface and hands upon completion and do NOT touch your face or eyes. If you can’t find bocconcini, cut up a larger ball of fresh mozzarella into 3/4-inch chunks.
1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a slotted spoon or scoop and run under cold water. Line up the beans, remove just the stem ends and place in the boiling water for 4 minutes.
2. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, and finely slice along with the chilies. Pinch and peel away the tomato skins, reserving the flesh.
3. Drain the beans, placing the pan back on a medium heat. Drizzle in 1 tablespoon of oil, then add the garlic, chilies and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes. Taste and season to with salt and black pepper, then spoon onto a platter along with the tasty juices.
4. Scatter over the mozzarella and reserved mint leaves. Serve with hot toast.
Source: “Ultimate Veg: Easy and Delicious Meals for Everyone” by Jamie Oliver (Flatiron, $35)
- 1 cup pecan pieces
- Coarse salt and ground pepper
- 1 pound green beans, trimmed
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)
Preheat oven to 350 degrees. Fill a bowl with ice water set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes set aside. (Store up to two days in an airtight container.)
Place 1/2 inch water in a large skillet with a lid. Bring to a boil salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
In a small bowl, whisk together lemon juice and mustard season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing garnish with fennel fronds, if desired.