Best 10 Green Bean Salad With Basil Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a refreshing and flavorful side dish to complement your next meal? Try this green bean salad with basil vinaigrette. This salad combines crisp green beans with a zesty homemade dressing made with fresh basil, olive oil, and red wine vinegar. It's a simple yet satisfying dish that is perfect for any occasion, whether you're hosting a dinner party or just looking for a light and healthy lunch or dinner option.

Let's cook with our recipes!

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING



Simple Green Bean Salad with Lemon Dressing image

Provided by Aida Mollenkamp

Categories     side-dish

Time 9m

Yield 2 to 3 servings

Number Of Ingredients 8

1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
  • Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
  • In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE



Green and Wax Bean Salad With Tomato Vinaigrette image

This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 overripe large tomato
1 tablespoon red wine vinegar, or to taste
1/4 teaspoon kosher sea salt, plus more as needed
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 cup thinly sliced pitted kalamata olives
1/3 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
  • Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
  • Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams

GREEN BEAN SALAD



Green Bean Salad image

This is a great marinated salad for a hot summer day.

Provided by Patsy

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Steps:

  • Combine vegetables in a large bowl.
  • In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

BASIL BEAN SALAD



Basil Bean Salad image

I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans". -Ruth Ann Ramuscak, Merrillville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 12

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup canola oil
6 tablespoons sugar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3/4 teaspoon ground mustard
3/4 to 1 teaspoon salt

Steps:

  • In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES



Fresh Green Bean Salad with Basil And Tomatoes image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds fresh green beans
1 tablespoon sugar
1 tablespoon and 1 teaspoon salt
1 recipe Garlic-Basil Dressing, recipe follows
5 firm ripe tomatoes, sliced
4 sprigs fresh basil, for garnish
1 clove garlic
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola, corn or vegetable oil
15 fresh basil leaves

Steps:

  • Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
  • When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
  • Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

GREEN BEAN SALAD WITH BASIL VINAIGRETTE



Green Bean Salad with Basil Vinaigrette image

Categories     Salad     Bean     Cheese     Vegetarian     Basil     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese

Steps:

  • Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.

GREEN BEAN SALAD IN TANGY VINAIGRETTE



Green Bean Salad in Tangy Vinaigrette image

Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad, I expect. Steaming time is approximate as everyone likes their beans softer/crispier. 8 minutes is what worked for us.

Provided by evelynathens

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed (good) (optional)
3/4 teaspoon sugar
1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts, chopped, toasted

Steps:

  • Steam the green beans until crisp-tender.
  • Drain in a large colander and run under cold water.
  • Leave to drain thoroughly, about 10 minutes.
  • Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
  • Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
  • Pour dressing onto green beans in a pretty bowl and toss to coat.
  • Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
  • Re-toss just before serving.
  • Sprinkle toasted walnuts over and serve.

Nutrition Facts : Calories 358.3, Fat 32.2, SaturatedFat 4.3, Sodium 28.9, Carbohydrate 16.7, Fiber 5.1, Sugar 8.9, Protein 4.4

BEAN SALAD IN BALSAMIC VINAIGRETTE



Bean Salad in Balsamic Vinaigrette image

Here's an easy, delicious, and healthy bean salad that I've put together, using one of Michel Montignac's low-carb vinaigrettes. The vinaigrette is great in other salad recipes too.

Provided by Lumberjackie

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (19 ounce) can mixed beans, drained and rinsed
1 (14 ounce) can yellow beans, drained and rinsed
1 (14 ounce) can green beans, drained and rinsed
1/4-1/2 green pepper, chopped
1/4-1/2 orange bell peppers or 1/4-1/2 yellow bell pepper, chopped
1/4-1/2 red onions or 1/4-1/2 vidalia onion, chopped
1/2 cup extra virgin olive oil
1/4 cup vegetable stock
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 large garlic clove, peeled and crushed
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh basil
salt and pepper

Steps:

  • In a bowl, whisk together the vinaigrette ingredients.
  • Combine the vegetables and add enough vinaigrette to coat. Refrigerate and allow the salad to marinate.

Nutrition Facts : Calories 209.8, Fat 18.3, SaturatedFat 2.6, Sodium 6.9, Carbohydrate 11.7, Fiber 4.8, Sugar 2.6, Protein 2.7

GREEN SALAD WITH TANGY BASIL VINAIGRETTE



Green Salad with Tangy Basil Vinaigrette image

A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons white wine vinegar
4-1/2 teaspoons minced fresh basil
4-1/2 teaspoons olive oil
1-1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens
1 cup cherry tomatoes, halved
2 tablespoons shredded Parmesan cheese

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 214mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh green beans. If using frozen green beans, thaw them completely before using.
  • 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 bright green and tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
  • For the basil vinaigrette, use fresh basil leaves. If you don't have fresh basil, you can substitute 1 tablespoon of dried basil.
  • To make the salad, combine the blanched green beans, cherry tomatoes, red onion, and crumbled feta cheese in a large bowl. Drizzle with the basil vinaigrette and toss to coat.
  • Serve the salad immediately, or chill it for later.

Conclusion:

This green bean salad with basil vinaigrette is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. For a more flavorful salad, try using grilled or roasted green beans. You can also add other vegetables to the salad, such as bell peppers, cucumbers, or corn. If you are looking for a healthy and flavorful salad, this green bean salad with basil vinaigrette is a great option.

Related Topics