green bean salad

THis is a delicious cold salad recipe using canned green beans. it&#039;s easy to put together and absolutely delicious.

Canned Green Bean Salad

green beans

Italian dressing

can black whole olives, cut in half

Cheese,

tomatoes

red onion, thinly sliced

Place the drained green beans, drained black olives cut in half, the cubed Feta cheese, the cherry tomato halves and sliced red onion in a bowl.  Add the whole bottle of Italian dressing to the bowl. Toss the ingredients gently to coat them.  Place the salad in the refrigerator for at least 4 hours and up to overnight before serving. Toss the salad ingredients together with a large spoon right before serving.

Green beans are bundled in bacon and put on top of salad greens for a unique and delicious lo-carb meal

Green Bean Bundle Salad

salad greens (such

bacon

T unsalted butter (melted)

garlic powder

tsp kosher salt

T brown sugar

black pepper

Blanch beans in boiling water until barely tender, or microwave 2-3 minutes.

Microwave bacon in paper towels, 1-2 minutes until partially cooked.

Cut bacon strips in half.  Bundle beans into 6 piles and wrap 1/2 bacon strip around each bundle.

Place bundles in a shallow greased baking dish.

Mix garlic and salt with melted butter and pour over bundles.  Sprinkle with brown sugar.

Bake at 350 for 30 minutes or until bacon is done.  Divide green into individual serving dishes and top with 1-2 bacon bundles.  Pour pan drippings over salads.  Serve immediately with freshly ground pepper.   Makes 3-6 salads

Salad Nicoise with Seared Tuna

garlic cloves,

Dijon mustard

red wine vinegar

lemon, juiced

flat-leaf parsley

tarragon

Sea salt and black pepper

olive oil

eggs

haricots verts

tuna

nicoise olives

anchovy

caper berries

chives,

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

Wonderful meal!  Big hit — the longer video gave tips for improving the outcome.  Tyler’s recipes are always good and reliable.  

Delicious!  Love the vinaigrette! Will definitely make again.

I had leftover grilled salmon and used it instead of the tuna.  Delicious.  Next time I will put the vinaigrette on the warm cooked potatoes so they can marinate a bit and have more flavor.

A great version of a classic. My family requests it at least once a month!

This is the most awesome recipe that I’ve tried in quite a while! I arranged the ingredients on a large oval platter instead of mixing because it was part of a buffet style dinner and I wanted guests to be able to select or omit ingredients that they preferred. I served the dressing on the side. It was a stupendous hit! I just loved the fresh ingredients and bright flavors it brought to the party. Thank you!

https://www.foodnetwork.com/videos/salad-nicoise-with-seared-tuna-5659251

Tyler seasons tuna with a vinaigrette before searing it for his salad.

Salad Nicoise With Seared Tuna

This green bean salad recipe is a refreshing, delicious side dish! If you want to get ahead, make the dressing and blanch the green beans up to 2 days in advance.

Green Bean Salad

green beans (trimmed)

radicchio

red onion

Honey Mustard Dressing (for drizzling)

goat cheese

walnuts

almonds

Flaky sea salt

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.

Transfer the beans to a bowl and toss with the radicchio, onion, and a few spoonfuls of the dressing.

Arrange on a platter and top with small dollops of goat cheese, the walnuts, almonds, and tarragon. Drizzle with more dressing, season to taste with flaky salt, and serve.

Greek Green Bean Salad Recipe. Perfectly tender, flavor-packed green bean salad prepared Greek style. A garlicy, zesty dressing pulls it together, and a sprinkle of feta and chopped marinated olives take it to a new level of delicious.

Greek Green Bean Salad Recipe

Water

lb green beans,

Salt and pepper,

red pepper flakes, optional, to taste

Quality crumbled feta cheese,

(or more to your liking) pitted olives, chopped

tbsp Early Harvest Greek extra virgin olive oil

tbsp lemon juice

garlic cloves, minced

tbsp chopped fresh dill

tsp sweet Spanish paprika

Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.

Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so.  Drain well.

Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.

Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

Tried the Greek green bean salad tonight.  Y.U.M!!!!!

Also made the Apple Cake. Didn't have walnuts, so I used pecans. Another Y. U. M!!!

Really enjoy so many of your recipes. Easy and healthy.
THANK YOU!

I just made this tonight.  I didn't have the chance to try it cool, but it was great warm!  I used frozen green beans and dried dill (2tsp).  I will make this again!

Amazingly delicious!!! Everything goes together so well.  Husband and I loved it.

Company coming tomorrow.  Making this ahead of time.  Husband loved it the first time I made it.  Delicious!

I made this for a dinner party and everybody like it! So easy to make.

I made this side dish yesterday &amp; everyone (kids included!) were wowed! The flavors mingled  deliciously and the bright green color of the green beans remained. I'm a huge fan of olives &amp; keep on hand a variety, so to save a bit of time I used an olive tempinade.  I will definitely make this again! Thank you for all of your yummy &amp; easy to follow recipes!

I made this, it was incredible! I used 3 different types of olives. I loved it at room temperature and served cold.....thank you!

I love your recipes and this one is no exception. Delicious!

This was delish!   Grateful I found your website, I've been looking for yummy, flavorful food that is simple to cook and this site hits the spot.  I've already ordered items from your shop, can't wait to use them and go full Med cooking in my kitchen!  Thanks :)

Another great recipe! Such a delicious salad! Thanks so much!!!!

https://content.jwplatform.com/videos/xDINyGTR.mp4

Easy, flavor-packed green beans, prepared Greek-style with a tasty citrus and dill dressing, feta, and olives 

Greek Green Bean Salad 

You&#x27;ll never look at green beans again without thinking of this spectacular Mediterranean style green bean salad. There&#x27;s nothing ho-hum about this salad!

Mediterranean Green Bean Salad

beans

kalamata olives (sliced in half if desired)

lemon zest

garlic,

oregano

salt

pepper

Fill a large saucepan with water and bring to a boil over high heat. Fill a large bowl with cold water and a few scoops of ice, set aside. 

Add the green beans to the boiling water and cook for 4-5 minutes until tender but still crispy; drain. Immediately plunge the green beans into the ice water bath. Allow the beans to chill for 5 minutes, drain well and pat dry. 

In a small bowl or jar, whisk together the dressing ingredients.

Arrange the green beans on a serving platter. Drizzle with the dressing then top with the olives, sun-dried tomatoes, walnuts, and lemon zest. Refrigerate until ready to serve.

Grilled Tuna Nicoise Platter

Good olive oil

Kosher salt

Potato

tomatoes,

eggs,

black olives, pitted

watercress

anchovies (optional)

Champagne vinegar

potatoes

dry white wine

chicken stock

scallions

dill

parsley

basil leaves

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter. 

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side. 

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. 

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. 

This recipe is the bomb!  Been making it for years...I use less salt and EVOO in potato salad, otherwise recipe is right on!  Love Ina’s recipes, but she’s a bit on the heavy side with salt, so just adjust to taste!

Perfect every time. Ina never disappoints. 

This is an awesome entertaining recipe!  I've made numerous of times and it's always a hit. Also a good way to make good use of the weekly CSA box.

this salad is delicious.  I use canned tuna.  I mix it all together and serve it on a big platter, my family and guests can't get enough

I used salmon instead of tuna. Otherwise I followed the recipe to a t. Had friends over for dinner and have made it for family get togethers-even the teenagers now young men request this. A superlative endorsement for a fish dish. Presents really beautifully.  French potato salad is awesome, and I tend to dress the entire dish with just that portion.

Perfect summer dish for a large group.  I like dishes with the "wow" factor that I don't have to cook on a hot afternoon - I could spend all my time with my guests telling me how wonderful my salad was.  Thank you, Hobbes - I followed your direction of starting with less salt and it really only needed one batch of vinegrette.  

I've made this a couple times now, and it is wonderful.  My only problem is that I don't have a platter big enough to hold it all - I have to serve the potatoes in a separate bowl.  It is a beautiful presentation - last time, my guests took a picture before we ate.  All the flavors compliment each other so well.  I've also made the potato salad on its own - much better than mayo potato salads!

I made this as the "adult" dinner for a kid birthday party for the parents.  It was wonderful!  I did scale back the olive oil in the vinaigrette.  I think Ina eyeballed it, and the recipe had to put in a measurement.  I used 4 Tbs. champagne vinegar and 8 Tbs. olive oil, plus a Tbs. of dijon instead of 1 tsp.  <br /><br />Everyone was able to put together a plate composed of their preferred ingredients, and parents picked items for their kids too.  It worked extremely well and I will make it again.  Definitely a crowd pleaser and flexible depending on what people like.  Also, I made everything ahead of time, except for grilling the tuna which only takes a few minutes at the very end.

A great summer meal!  Tasty &amp; delicious. I will say that tossing all of the ingredients together made for a less-than pretty dish.  Next time (and there will be many next times with this one), I will prepare and dress each dish individually.

This is just a green bean cold or hot served salad-style side dish Grandma use to make. It's a little spicy and made with steamed beans.

Grandma's Italian Style Green Bean Recipe

lbs cleaned green fresh-picked beans (or store-bought)

extra virgin olive oil

garlic

red pepper flakes

salt and black pepper

fresh or dried oregano, basil, and parsley

Enjoy all of summer&#x27;s best produce with this easy Green Bean Salad! It&#x27;s a simple and healthy side dish that can be prepared in advance!

lb. green beans, washed, ends trimmed, and cut into bite-sized pieces

grape or cherry tomatoes, halved

basil

fresh chopped oregano ((or ½ teaspoon dried oregano))

balsamic vinegar

Salt,

Cook beans in boiling water until crisp-tender (about 2-3 minutes).

Drain beans, rinse with cold water, and transfer to a bowl full of ice water. Once cool, drain the beans again and set aside.

Meanwhile, in a large bowl (or in a jar with a lid) whisk or shake together garlic, herbs, olive oil, and vinegar until completely combined. Season with salt, to taste.

Once beans are cool, add them to the bowl along with the onion and tomatoes. Toss everything together until coated in dressing. Cover and refrigerate until ready to serve.

This simple recipe can be made ahead, giving you less work to do right before your dinner guests arrive.

Green Bean Salad with Red Onions

c. extra-virgin olive oil

red onions

c. chopped fresh dill, basil, or parsley (or any combination of the three)

lemon

lemon juice

Asian-Style 3 Bean Salad

beans,

(10-ounce) bag frozen shelled edamame (green soy beans)

canola oil

rice wine vinegar

100 percent fruit apricot preserves

sugar

ginger

black beans, drained and rinsed

scallions, sliced

Salt

ASIAN-STYLE 3 BEAN SALAD, Ellie Krieger, Healthy Appetite with Ellie Krieger/Meals Deals,Food Network, String Beans, Edamame, Canola Oil, Rice Wine Vinegar, Apricot Preserves,Sugar, Ginger, Black Beans, Scallions, Salt

Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

I make this salad frequently.  My whole family loves it and it is great as a summer protein source for lunch.  I do add soy sauce to up the asian flavors instead of salt, but it's good as written,  so that's just my personal preference. Also shelled edamame is now called mukimame in the freezer section.  🤷‍♂️

Very refreshing summer salad, great hit at family reunion and easy to make. 

I made this for a potluck party and it was well received.  I omitted the sugar as the apricot preserves were sweet enough, and the scallions and ginger because I did not have any.  I also had to sub red wine vinegar for the rice wine vinegar.  It was easy and quick to put together and tasted great the next day as well.  However, I had a heck of a time finding shelled soy beans as they are usually sold in the shell.  I ended up buying a box of 6 double portions as it was all I could find and I was not going to buy in the shell and have to shell them.  The ginger and scallions would have added a flavor interest, but it still turned out tasty.  I'll keep the recipe for other party times.

I made as a side with Ellie's beef and tofu lettuce wraps (INCREDIBLE. I could only find very thin green beans in the market as it is winter. I tried to replace with frozen and not great. Next time I will use snap peas and steam with the edamame. This, like all of Ellie's recipe's I have made, is delicious and it is healthy. To the reviewer who said it lacked salt..READ..it says salt to taste duh. 

My 2-year old daugher and I liked this, but my husband wasn't a huge fan.  I steamed longer, but the green beans still may have been better steamed longer.  I also added very little sugar and it was just enough sweet glaze.

Just a lovely tangy healthy side dish.  I didn't add sugar because the rice vinegar and apricot jam gave it enough sweetness.  I will make this over and over again. 

Delicious!<br />I'll try adding some heat next time.<br />I didnt add much sugar as it was already sweet.

Wow! I could eat this all day, everyday! I added alittle siracha, and one grated clove of garlic. Amazing. I had to get up in the middle of the night to eat some, couldn't stop thinking about it!!!

The dressing is amazing--- made several changes to make it even healthier--- didn't use oil, put in 2 tbsp of water instead. added no sugar (preserves are sweet enough and added 1/8-1/4 tsp chili garlic sauce because i wanted a little heat. 

Green Bean and Egg Salad with Goat Cheese Dressing

onion,

buttermilk

cider vinegar

horseradish, drained

whole-grain mustard

salt and pepper

potatoes,

green beans,

salad greens, torn

tomato,

Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.

Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.

Top 21 green bean salad recipes from across the web

The most viewed green bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 21 green bean salad recipes from across the web

The most viewed green bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Canned Green Bean Salad

Green Bean Bundle Salad

Salad Nicoise with Seared Tuna

Green Bean Salad

Greek Green Bean Salad Recipe

Mediterranean Green Bean Salad

Grilled Tuna Nicoise Platter

Grandma's Italian Style Green Bean ...

Green Bean Salad

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Asian-Style 3 Bean Salad

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Antipasto Salad

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The most viewed green bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine