Best 2 Vegan Spanish Green Bean Salad Recipes

Get ready to tantalize your taste buds with a culinary journey to the vibrant flavors of Spain. In this article, we'll guide you through the delightful world of vegan Spanish green bean salad, a refreshing and wholesome dish that captures the essence of Spanish cuisine. This salad is not only a feast for the eyes but also a symphony of flavors that will leave you craving for more. We'll unveil the secrets behind selecting the perfect ingredients, mastering the art of preparation, and creating a symphony of flavors that will transport you to the heart of Spain. So, let's dive in and discover the magic behind this delectable vegan Spanish green bean salad.

Let's cook with our recipes!

VEGAN SPANISH GREEN BEAN SALAD

Vegan Spanish Green Bean Salad image

This vegan Spanish green bean salad is great as a side with paella.

Provided by chefcs

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-inch pieces
¼ cup extra-virgin olive oil, or more as needed
¼ cup roasted red peppers, drained and chopped
½ red onion, minced
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
1 teaspoon light brown sugar, or to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
4 cups shredded lettuce, or to taste

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 11.2 g, Fat 7.2 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 108.4 mg, Sugar 3.7 g

SPANISH GREEN BEAN SALAD

Spanish Green Bean Salad image

I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.

Provided by Leggy Peggy

Categories Vegetable

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs green beans, trim ends and cut into 1-inch pieces
2 ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
1/4 cup olive oil (or more)
2 tablespoons balsamic vinegar (white vinegar is also okay)
2 tablespoons lemon juice
1/2 small red onion, minced
2 tablespoons fresh parsley, chopped finely
1 -2 teaspoon sugar (depending on your sweet tooth)
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
shredded lettuce, to serve

Steps:

Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 1.3, Sodium 108.8, Carbohydrate 13.7, Fiber 4.5, Sugar 7.2, Protein 3

Tips:

Choose fresh, tender green beans: Look for green beans that are bright green in color and snap easily when you bend them. Avoid beans that are limp or have brown spots.
Blanch the green beans: Blanching helps to preserve the green color of the beans and also makes them more tender. To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender. Immediately transfer the beans to a bowl of ice water to stop the cooking process.
Use a variety of vegetables: This salad is a great way to use up any leftover vegetables you have in your fridge. Try adding diced tomatoes, cucumbers, bell peppers, or corn.
Make the dressing ahead of time: The dressing for this salad can be made up to 2 days in advance. This will allow the flavors to meld together and develop.
Serve the salad chilled: This salad is best served chilled. You can make it up to 24 hours in advance and store it in the refrigerator.

Conclusion:

This vegan Spanish green bean salad is a delicious and healthy side dish or main course. It's packed with fresh vegetables and tossed in a tangy dressing. The salad is also very versatile and can be easily adapted to your own taste preferences. So next time you're looking for a light and refreshing salad, give this recipe a try!