Best 14 Green Bean Orange And Green Olive Salad Recipes

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The green bean orange and olive salad is an incredibly versatile dish typically served as a side or appetizer. It is a delicious and refreshing dish that is packed with flavor and color. With its vibrant green beans, juicy oranges, and salty olives, this salad is a delightful combination of sweet, savory, and tangy flavors. It is also a healthy and nutritious choice, full of vitamins, minerals, and antioxidants. Whether you are making it for a summer barbecue, potluck, or weeknight meal, this salad is sure to be a crowd favorite.

Here are our top 14 tried and tested recipes!

WHITE BEAN SALAD WITH GREEN OLIVES



White Bean Salad with Green Olives image

Provided by Food Network

Categories     main-dish

Yield four servings

Number Of Ingredients 13

1 1/2 cups dry white beans, soaked overnight in cold water
1 yellow onion, peeled, cut in half and stuck with 2 cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup green Spanish olives, pitted and sliced
2 red peppers, roasted, seeded and diced
1 European seedless or 6 Kirby cucumbers, peeled, seeded and diced
1 bunch scallions, washed and sliced thin
6 Italian Roma tomatoes, cored, seeded and diced
1 bunch fresh parsley, leaves sliced crosswise into thin strips
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil

Steps:

  • Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
  • Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.

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

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.

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

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.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA



Marinated Green Beans with Olives, Tomatoes, and Feta image

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories     Side Dish     Vegetables     Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Steps:

  • Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  • Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

GREEN BEAN, MUSHROOM AND OLIVE SALAD



Green Bean, Mushroom And Olive Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Steps:

  • Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
  • Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
  • Wash, trim and thinly slice scallions. Pit olives.
  • Whisk oil, vinegar and mustard in a large bowl.
  • When green beans and mushrooms are cooked, drain.
  • Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

GREEN BEAN AND STUFFED OLIVE SALAD



Green Bean and Stuffed Olive Salad image

Cool marinated summer salad for olive lovers. Easy and pretty enough for a party.

Provided by CAROLINECOOKS

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can green beans, drained
1 medium red onion, thinly sliced
1 (7 ounce) jar stuffed green olives, with liquid
1 head leaf lettuce, torn
¼ cup bacon bits

Steps:

  • Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 8.3 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 1434.9 mg, Sugar 2.4 g

GREEN BEANS WITH RED ONION AND OLIVES



Green Beans with Red Onion and Olives image

Categories     Salad     Olive     Onion     Steam     Quick & Easy     Green Bean     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/3 cup minced red onion
2 teaspoons balsamic or red-wine vinegar
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1/2 pound green beans, trimmed and cut into thirds
5 Kalamata or other brine-cured black olives, pitted and sliced thin

Steps:

  • In a bowl stir together the onion, the vinegar, the salt, and the oil and let the mixture stand. In a steamer set over boiling water steam the beans, covered, for 7 to 8 minutes, or until they are just tender, add them to the bowl while they are still hot, and toss them well with the olives.

MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY



Mixed Green Salad With Orange Dressing Recipe by Tasty image

This yummy mixed green salad with orange dressing is a perfect side dish to make for a dinner party or brunch that won't break the bank. To save money, use a snack pack of honey-roasted nuts you find in the check-out aisle to add a nice crunch. The oranges work double duty--the segments go in the salad and the juice is used in the dressing.

Provided by Katie Aubin

Categories     Sides

Time 10m

Yield 6 servings

Number Of Ingredients 10

2 oranges
2 tablespoons lemon juice
1 tablespoon sugar
¾ cup olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 package mixed greens
1 avocado, sliced
⅓ cup red onion, thinly sliced
½ cup candied nuts, chopped

Steps:

  • Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
  • Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
  • Let cool, then whisk in the olive oil. Season with salt and pepper.
  • Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
  • Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 20 grams, Fat 37 grams, Fiber 5 grams, Protein 3 grams, Sugar 10 grams

GREEN BEAN, ORANGE AND GREEN OLIVE SALAD



Green Bean, Orange and Green Olive Salad image

Make and share this Green Bean, Orange and Green Olive Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces French haricots vert or 12 ounces green beans, trimmed
3 oranges, peel and pith cut away
1/2 cup small green olives
1/2 cup fresh parsley

Steps:

  • To make the dressing, whisk together first three ingredients (oil - honey)in a small bowl or jar. Season with salt and pepper.
  • Cook beans in boiling salted water for 3 minutes or until crisp tender. Drain, rinse and pat dry.
  • ***Both the dressing and beans can be made 2 hours ahead, let stand at room temperature.***.
  • Cut oranges in half, then crosswise into 1/3 inch thick slices.
  • Place orange slices in large salad bowl.
  • Add remainder ofthe ingredients (olives and parsley), beans and dressing. Toss.

Nutrition Facts : Calories 165.2, Fat 9.7, SaturatedFat 1.3, Sodium 271.2, Carbohydrate 20, Fiber 5.5, Sugar 13.5, Protein 2.9

ORANGE AND OLIVES SALAD



Orange and Olives Salad image

My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 16 servings.

Number Of Ingredients 4

4 large navel oranges, peeled and sliced
2 cans (6 ounces each) pitted ripe olives, drained
1 tablespoon canola oil
1/8 teaspoon pepper

Steps:

  • Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GREEN BEANS WITH HERBS AND OLIVES



Green Beans With Herbs and Olives image

A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt and pepper
1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Steps:

  • Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
  • Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams

THREE-BEAN SALAD WITH OLIVES



Three-bean Salad with Olives image

Make and share this Three-bean Salad with Olives recipe from Food.com.

Provided by Miss Annie

Categories     Onions

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 (15 1/2 ounce) can kidney beans, drained
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 (15 1/2 ounce) can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimento stuffed olive
1/2 cup chopped red onion

Steps:

  • Whisk first 4 ingredients in large bowl to blend.
  • Add all remaining ingredients and toss to blend.
  • Season with salt and pepper.
  • Cover and refrigerate at least 3 hours and up to 1 day.

WHITE-BEAN AND OLIVE SALAD



White-Bean and Olive Salad image

The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved

Steps:

  • In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

GREEN BEANS WITH OLIVES



Green Beans with Olives image

This whole dish can be made ahead and packed up to go -- making it perfect for a picnic or potluck.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
1 jar (9 ounces) pimiento-stuffed olives, drained and rinsed
1 cup fresh parsley leaves
2 anchovy fillets
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar

Steps:

  • In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
  • Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.

Nutrition Facts : Calories 150 g, Fat 12 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g

Tips:

  • Choose fresh, crisp green beans: Look for beans that are bright green and snap easily when you bend them.
  • Cook the green beans properly: Green beans should be cooked until they are tender but still have a slight crunch. Overcooking will make them mushy.
  • Use a variety of oranges: This salad is a great way to use up different types of oranges. Try using a mix of navel oranges, blood oranges, and cara cara oranges.
  • Don't be afraid to add other ingredients: This salad is a great base for adding other ingredients. Try adding chopped nuts, seeds, or crumbled cheese.
  • Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Green bean, orange, and green olive salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its bright colors and tangy flavor, this salad is sure to be a hit at your next potluck or gathering.

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