Best 5 Moroccan Green Bean Salad Recipes

Discover the vibrant flavors of Morocco with this tantalizing green bean salad recipe. This refreshing and healthy dish is a delightful blend of crisp green beans, aromatic herbs, tangy spices, and a zesty dressing. Immerse yourself in the culinary traditions of Morocco as you explore the perfect combination of textures and tastes in this delectable salad. Get ready to embark on a culinary journey that will transport your taste buds to the heart of North Africa.

Here are our top 5 tried and tested recipes!

MOROCCAN BEAN SALAD

Moroccan Bean Salad image

Cinnamon, cumin, raisins, almonds. These are just some of the pantry ingredients that put the Moroccan-style flavor in this easy bean salad.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

Ingredients

1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
2 cans (15 oz. each) chickpeas (garbanzo beans), drained, rinsed
1/2 cup raisins
1/2 cup slivered almonds

Steps:

Beat dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.
Add beans and raisins; mix lightly. Sprinkle with almonds; cover.
Refrigerate at least 30 min. before serving.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MOROCCAN GREEN BEAN SALAD

Moroccan Green Bean Salad image

From Metro.ca You can grill the zucchini yourself or purchase grilled zucchini in some grocery stores.

Provided by Dreamer in Ontario

Categories Peppers

Time 24m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

9 ounces green beans, ends trimmed
1/4 cup diced dried apricot
2 tablespoons orange juice
1/2 yellow pepper, cut into strips
1/2 red pepper, cut into strips
1/2 red onion, sliced
1/4 cup sliced black olives
1/2 cup cherry tomatoes, halved
1 tablespoon chopped coriander
1/4 cup irresistible mezzo olive oil
1 teaspoon couscous mixed spice
salt and pepper
1/4 cup lime juice
zucchini, slices grilled

Steps:

Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
Garnish with grilled zucchini slices.

Nutrition Facts : Calories 195.3, Fat 14.8, SaturatedFat 2, Sodium 69.7, Carbohydrate 16.5, Fiber 3.6, Sugar 9, Protein 2.3

MOROCCAN COOKED PEPPER SALAD

Moroccan Cooked Pepper Salad image

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Provided by HIMEESGIRL

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 green bell peppers
3 tablespoons olive oil
4 fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

Steps:

Preheat the oven broiler.
Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g

MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

An energizing salad that is full of everything good for you, delicious with it's Middle Eastern Spices and crunchy textures. Great in Summer. Cook time is chilling time.

Provided by abloom69

Categories Lunch/Snacks

Time P1DT30m

Yield 8-12 serving(s)

Number Of Ingredients 23

Ingredients

4 cups small mushrooms, halved
4 cups cherry tomatoes
1 (19 ounce) can chickpeas, drained
1 cup kalamata olive, pitted and left whole
2 cups green beans, blanched to tender crisp
1 cup celery, sliced on the diagonal
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup red onion, finely chopped
3 jalapenos, seeded, finely chopped
1/3 cup cilantro, chopped
1 bunch lettuce greens
3/4 cup plain yogurt
3/4 cup mayonnaise
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon curry powder
1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
salt and pepper, to taste

Steps:

DRESSING:.
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
SALAD:.
The day before you wish to serve.
Place all the vegetables, except for the lettuce, in a large bowl.
Toss with enough dressing to coat well.
Cover and refrigerate.
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
Pass more dressing if any left over.

Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 2.5, Cholesterol 8.7, Sodium 536.3, Carbohydrate 39.4, Fiber 8.9, Sugar 9.3, Protein 8.6

Tips:

For the freshest flavor, use young green beans. If using older beans, be sure to trim the ends and remove any tough strings.
Blanching the green beans in boiling water for a few minutes will help to preserve their color and crispness.
Adding a little bit of sugar to the dressing will help to balance out the acidity of the vinegar.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh.
This salad is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Moroccan green bean 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 preferences. So next time you are looking for a healthy and delicious salad, give this recipe a try.