Best 6 Summery Fresh Green Bean Salad Recipes

FRESH GREEN BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

SUMMERY BEAN SALAD

Steps:

• Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

SUMMER GREEN BEAN SALAD

Steps:

• Spread the pine nuts in a dry, heavy skillet.
• Toast over medium heat, shaking the pan, until golden, about 5 minutes.
• Bring a large pot of salted water to the boil.
• Add the beans and cook over medium-high heat until tender, about 8 minutes.
• Drain and refresh under cold water; drain.
• In a medium pan, heat 2 tblsps of the oil.
• Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
• Add the vinegar and reduce by half, 1 to 2 minutes.
• Scrape the contents of the pan into a large bowl.
• Whisk in the mustard and the remaining 4 tblsps of olive oil.
• Add the green beans, scallions, dill and lemon zest and toss.
• Season with salt and pepper.
• The salad can be made up to 3 hours ahead.
• Keep covered at room temperature.
• Sprinkle with toasted pine nuts and serve.

FRESH WARM GREEN BEAN SALAD

Steps:

• Fry bacon until crisp, remove from pan to drain on paper towel.
• Sauté onion in bacon drippings for 3 minutes.
• Add bacon and remaining ingredients and heat through.
• Pour over warm beans.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

GREEN BEAN AND TOMATO SALAD

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.