HOT GREEN BEAN SALAD
Toss hot green beans with: Thinly sliced green onions Lg. walnut pieces
Toss with Italian salad dressing to moisten and flavor. Add black pepper and serve. Good cold, too.
TOSS BABY LETTUCE SALAD WITH GREEN BEANS
Handful of baby lettuce per person (Bibb or Boston or torn red leaf)
8-10 thin green beans per person (frozen - whole fresh cooked al dente)
VINAIGRETTE:
1/3 c. raspberry vinegar
3/4 c. very light olive oil (not Progresso)
1 tbsp. Dijon mustard
Salt - pepper
1 tbsp. chervil or parsley chopped fine
Mix all ingredients together. Toss with salad right before serving.
GREEN BEAN SALAD
4 cloves garlic crushed in a large salad bowl in 1 tablespoon salt. Add 4 or more tablespoons of olive oil. Add hot sauce to taste. Add 4 tablespoons of wine vinegar. Add 1 tablespoon Worcestershire sauce.
Add 1/2 lemon and 1/2 lime juices or 1 whole lemon (juice). Add:
1 tbsp. prepared mustard
1 c. sliced red peppers
1 c. sliced sweet onions
3 c. fresh green beans, blanched in salt water and cooled
Marinate at least 6 hours.
GREEN BEAN SALAD
DRESSING:
1/2 c. salad oil
4 tbsp. cider vinegar
1/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
2 tsp. catsup
Mix dressing in blender. Pour over:
1/2 lb green beans (frozen - whole fresh cooked al dente)
3 stalks celery, sliced
3 tbsp. onion, chopped fine
2 tbsp. sliced green olives
Marinate several hours. Serves 8-10.
GREEN BEAN SALAD
1 qt. cooked and drained green beans
1 lg. onion, chopped
3 tbsp. salad oil
2 tsp. maple syrup, honey or agave nectar
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. vinegar
Garlic powder to taste
Combine all above ingredients and let stand several hours before serving.
GREEN BEAN SALAD
1/2-1 lb. green beans whole fresh cooked al dente
Lettuce
Chopped green onions
Mix together cooked, cut green beans, lettuce and onions; refrigerate before serving. When ready, mix with dressing.
DRESSING (Sharp Vinaigrette) :
1/2 tsp. minced garlic
1/2 c. red wine vinegar
1 tsp. salt
1/2 c. salad oil
1/4 tsp. pepper
Beat all together, refrigerate until being used. Shake first. Will store several days, makes 1 cup.
ONION AND GREEN BEAN SALAD
2 onions, sliced
1 tbsp. maple syrup, honey or agave nectar
2 pkg. of frozen green beans
1/3 c. olive or salad oil
2 tbsp. white vinegar
1/4 tsp. basil (crushed)
1/4 tsp. salt
Dash cayenne pepper
Separate onion slices into rings. Place in bowl, drizzle with syrup. Cook beans, drain, cool, toss with onion rings. Chill for at least 1 hour, stirring occasionally.
At serving time, combine oil and remaining ingredients, mix well. Pour over salad.
ITALIAN GREEN BEAN SALAD
1 (9 oz.) pkg. frozen 5 minute cook Italian green beans
3 tbsp. salad or olive oil
1 tbsp. vinegar
1/4 tsp. salt
1/4 tsp. prepared mustard
1/8 tsp. pepper
1/2 sm. onion, thinly sliced, separated into rings
1/3 green pepper, cut in thin strips
Prepare beans as directed on package; drain. Combine oil, vinegar, salt, mustard, pepper; mix well and add to beans. Add onion rings and green pepper strips. Toss lightly. Chill at least one hour. 3 servings.
GREEN BEAN SALAD
1 qt. green beans, drained
1 lg. onion, sliced
1/2 c. salad oil
1/2 c. vinegar
1/4 c. maple syrup, honey or agave nectar
1 tsp. salt
Mix oil, vinegar, sweetener and salt together. Add beans and onion. Marinate overnight in refrigerator.
ORIENTAL GREEN BEAN SALAD
Cooked green beans (cut 1 inch length)
Hoison sauce (Chinese)
Drop of soy sauce
Drop of sesame oil
Roasted sesame seeds
Mix sauces and oil. Put green beans into marinade. Sprinkle roasted sesame seeds of top. Serve.
GREEN BEAN ZUCCHINI SALAD
1/2 lb. green beans, trimmed and snapped in two
2 1/2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. tarragon
1/8 tsp. pepper
1 sm. zucchini, cut into matchstick strips
1 sm. red onions, sliced thin
1 1/2 tsp. tarragon flavored vinegar
Cook green beans in boiling water until tender but still crisp. Drain and rinse in cold water. In a medium size bowl, combine olive oil, garlic, tarragon and pepper. Add the green beans, zucchini and onion and toss well. Cover and refrigerate 2 to 3 hours, tossing occasionally. Just before serving add the vinegar and toss again.
GREEN BEAN SALAD
1 lb. fresh green beans
Salt to taste
Pepper to taste
1 tbsp. chopped parsley
Garlic Dressing (see recipe below)
GARLIC DRESSING:
1/2 c. olive oil or vegetable oil
Salt to taste
1 clove garlic, sliced thin
Pepper to taste
Combine in a jar and shake well.
Cook green beans in boiling water, until tender. Drain. Pour garlic dressing over beans while still warm. Season to taste. Garnish with parsley.
WARM GREEN BEANS VINAIGRETTE (SALAD)
1 lb. green beans
2 tbsp. cider vinegar
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. Dijon mustard
5 tbsp. vegetable oil
1/2 c. red onion, peeled and finely chopped
Boil 1 inch of lightly salted water in large sauce pan; add beans, cook covered for 10 minutes until crisp tender. Meanwhile, make dressing by combining remaining ingredients. Drain beans when done, toss immediately with dressing. Serves 4.
These recipes are adapted from cooks.com website