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- Dish type
- Vegetable salad
- Green bean salad
I got this bean salad recipe from a friend from Cuba, in Spanish it is called habichuelas al Escabeche. boiled beans are basted with a vinaigrette while still warm and are left for an hour to marinate at room temperature.
12 people made this
- 1kg green beans, trimmed
- 120ml balsamic vinegar
- 80ml olive oil
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons fresh parsley, finely chopped
- 1 small onion, sliced into thin rings
- Freshly ground black pepper
MethodPrep:5min ›Cook:8min ›Extra time:1hr marinating › Ready in:1hr13min
- Bring a large pan of salted water to the boil over a medium heat, add the beans and boil without lid until they are slightly soft but still slightly crunchy, about 7-10 minutes. Check often so that the beans don't get overcooked.
- Mix the rest of the ingredients together in a bowl.
- Drain beans and toss with the vinaigrette while still warm. Marinate at room temperature for at least 1 hour. Serve cold or at room temperature.
Reviews & ratingsAverage global rating:(7)
Reviews in English (1)
Yummy! We substituted half of the balsamic for malt because we ran out - not advisable!-04 Oct 2015
Cold Green Bean Salad
Boy, have I got a tasty side dish for you to try out! This Cold Green Bean Salad might have an odd name, but the end result is truly the perfect summer salad. With green beans, feta, cherry tomatoes, red onions, garlic, and walnuts, this recipe is bursting with flavors and textures!
And did I mention the red wine vinegar dressing? Topped with extra walnuts and feta, this is one salad I can’t get enough of. Plus, I just love the bright colors in this recipe! Check out the video below to see how easily it all comes together.
To make this easy and delicious side salad, start by cooking the green beans until they are “tender/crisp.” This means they aren’t raw and crunchy, but not a mushy mess either. In my experience, it takes about 5-6 minutes in boiling water. Drain and set aside to cool completely (or chill in the fridge).
Next, empty the cooled green beans into a large bowl and add feta, tomatoes, garlic, walnuts, and onions. Then, in a small bowl, combine vinegar and oil. Pour the dressing over the veggies, tossing to coat. Top with freshly ground salt and pepper. Chill in the fridge for at least 1 hour before serving.
This is one side dish your friends and family won’t be able to get enough of! Try out this recipe for your next grill out or get-together, but be warned – you may want to double the recipe! Check out the full ingredient list and step-by-step instructions below.
How to choose the best green beans:
Use fresh! 100% use fresh. Don’t pull out any frozen green beans for this green bean salad, please. Look for bright green colored green beans with no brown spots. They should be firm (not limp), and they should snap when you bend them in half. If you follow these guidelines, then you’ll be using the freshest green beans!
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Green Bean and Radicchio Salad With Walnuts
This colorful and hearty winter salad combines crisp green beans, peppery ribbons of radicchio, red onion and toasted walnuts in a robust mustard vinaigrette. It provides fresh contrast and stands up beautifully to stews, braises and roasts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4-6 servings makes 4 cups
Bring a 3- or 4-quart pot of water to a boil over high heat. Fill a large bowl with ice cubes and cold water.
Add the green beans to the pot cook for 2 minutes, then transfer the green beans to the ice-water bath for 1 to 2 minutes (to stop the cooking and fix their color). Drain and cut the beans into 1 1/2-inch pieces, placing them in a large bowl as you work.
Toast the walnuts in a small, dry skillet over medium-low heat for about 4 minutes, shaking the pan frequently to avoid scorching, until they are fragrant and lightly browned. Cool completely.
Meanwhile, whisk together the oil, vinegar, mustard, salt and pepper in a small bowl to form an emulsified dressing.
To serve, add the radicchio and red onion to the bowl with the beans, tossing to incorporate. Drizzle with the dressing and toss to coat, then add the walnuts.
- 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
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.
And here’s how to make this Green Bean Salad
Shake dressing in jar – the best way to bring a salad dressing together!
Cook beans to your taste – I like mine JUST cooked!
Pat dry – otherwise the dressing won’t cling to the beans!
Sprinkle tomato and onion over the beans, then drizzle dressing all over
Green Bean Salad with Toasted Almonds & Feta
I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. I tossed my perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.
I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid.
I got the inspiration for this recipe from Sarah’s Instagram account (I love her stories). She shared a few snaps of a green bean salad with feta, and it looked so summery and delicious. I should have just asked for her recipe, but instead I took the more difficult route and created my own version.
I borrowed the cooking technique from America’s Test Kitchen. Instead of simmering the green beans in water, you cook them in a skillet, covered with a small amount of water, then uncover, raise the heat, and cook until it has evaporated. You end up with green beans with a lot more flavor than the watery, simmered variety. Try it!
Guatemalan Potato and Fresh Green Bean Salad
This is a typical Mayan recipe that has changed little (save in the use of modern appliances) over time. The ageless flavors of pumpkin seeds, tomatillos, potatoes and beans meld seamlessly and produce a nutritionally balanced and delicious salad.
Make Ahead: The dressing, potatoes and green beans can be prepped and refrigerated separately a day in advance.
Servings: 6 - 8
Preheat the oven to 350 degrees. Combine ice and water in a mixing bowl.
Combine the potatoes and salt in a large saucepan with enough water to cover. Cook over medium-high heat for 12 to 15 minutes, until the potatoes are fork tender. Remove with a slotted spoon, reserving the water in the saucepan. Allow the potatoes to cool completely, then cut into quarters or halves.
Return the water to a boil over medium-high heat. Add the beans and cook just until the water resumes a low boil. Remove with a slotted spoon, reserving the cooking water. Cool the beans quickly in the ice-water bath, then drain and blot dry.
Spread the pumpkin or squash seeds on a baking sheet and place in the oven. Toast for about 10 minutes, until lightly browned. Cool completely.
Combine the tomatillos and garlic in a dry cast-iron skillet over medium-high heat. Cook, stirring often, for about 5 minutes, until they are browned and the tomatillos have softened slightly.
Place the cooled seeds in a molcajete (a Mexican basalt mortar), food processor or blender, and grind to a coarse paste. Add the tomatillos and garlic and process until smooth. Gradually add 1/2 to 3/4 cup of the reserved cooking water to make a dressing thick enough to generously coat the potatoes and beans.
To assemble the salad, combine the potatoes and beans in a serving bowl and sprinkle them with the black pepper. Add the dressing and toss to coat evenly.
Adapted from "Foods of the Americas: Native Recipes and Traditions," by Fernando and Marlene Divina (Smithsonian Institution, 2004).
- 8 fresh ears of corn
- 12 ounces fresh haricots verts or green beans, cut into bite-size pieces
- 3 tablespoons cider vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- ⅓ cup finely chopped red onion
- 2 tablespoons snipped fresh parsley
Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).
Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain rinse under cold water. Drain again.
In a large bowl, combine cider vinegar, salt, and pepper whisk in oil. Add corn, beans, onion, and parsley toss gently to coat. Cover and chill for up to 4 hours.