Best 3 Green Bean And Asparagus Salad Recipes

Indulge in the vibrant flavors and textures of a delectable green bean and asparagus salad. This refreshing dish captures the essence of spring's bounty, combining the crispness of green beans with the tender-yet-snappy texture of asparagus. Whether you prefer a light and tangy dressing or a creamy, savory sauce, this salad offers endless possibilities for customization.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN AND ASPARAGUS SALAD

Green Bean and Asparagus Salad image

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Provided by Sarah

Categories Side Dish Vegetables Tomatoes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
Roast green beans in preheated oven until tender, about 10 minutes.
Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g

ASPARAGUS AND GREEN BEAN SALAD

Asparagus and Green Bean Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Steps:

Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING

Asparagus and Green Bean Salad with Herb Dijon Dressing image

Make and share this Asparagus and Green Bean Salad with Herb Dijon Dressing recipe from Food.com.

Provided by onionjs

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

Combine vinegar, shallot, dijon, basil, tarragon and time.
Slowly whisk in oil to form an emulsion.
Season with salt and pepper.
Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
Arrange in bowl, top with blue cheese, garnish with basil leaves.

Tips:

For the best flavor, use fresh green beans and asparagus.
If you don't have time to blanch the vegetables, you can simply steam them for a few minutes.
To make the salad more flavorful, add some chopped fresh herbs, such as parsley, basil, or chives.
You can also add some crumbled feta cheese or goat cheese to the salad for a creamy texture.
If you're looking for a vegan option, you can use a plant-based mayonnaise or yogurt in the dressing.

Conclusion:

Green bean and asparagus salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this one a try!