Best 2 Green Bean And Orange Salad Recipes

Are you looking for a refreshing and flavorful salad that is perfect for a summer meal or as a light lunch? Look no further than green bean and orange salad. This delightful dish combines the crispness of green beans, the sweetness of oranges, and the tang of a vinaigrette dressing to create a vibrant and delicious salad that is sure to please everyone at your table.

Let's cook with our recipes!

GREEN BEAN AND ORANGE SALAD

Green Bean and Orange Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.

GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD

Green Bean, Orange, and Green Olive Salad image

Provided by Bill Granger

Categories Citrus Fruit Herb Olive Vegetable Side Vinegar Orange Green Bean Honey Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces haricots verts or small slender green beans, trimmed
2 oranges, all peel and white pith cut away
1/2 cup small green olives (such as picholine)
1/2 cup fresh Italian parsley leaves

Steps:

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.

Tips:

When selecting green beans, choose ones that are firm and bright green in color.
To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are tender but still slightly crunchy.
Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
For the orange segments, use a sharp knife to remove the peel and pith from the oranges. Then, use your fingers to separate the segments from the membranes.
To make the dressing, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper.
To assemble the salad, combine the green beans, orange segments, red onion, and almonds in a large bowl. Drizzle with the dressing and toss to coat.
Serve the salad immediately or chill for later.

Conclusion:

This green bean and orange salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet oranges, crunchy green beans, and tangy dressing is sure to please everyone at your table.