Best 7 French Bean Salad Recipes

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**A Vibrant and Flavorful French Bean Salad: A Culinary Journey Through Freshness and Simplicity**

Indulge in the delightful simplicity of a classic French bean salad, a refreshing dish that captures the essence of summer. This vibrant salad showcases the natural flavors of crisp green beans, complemented by a medley of fresh herbs, tangy vinaigrette, and a hint of crunch. Discover three variations of this timeless recipe, each offering a unique twist on the traditional combination. From a classic French dressing to a zesty lemon-herb vinaigrette and a creamy Dijon mustard dressing, these recipes cater to diverse taste preferences. Embark on a culinary journey through freshness and simplicity, and experience the charm of a French bean salad, perfect for picnics, potlucks, or as a light and healthy side dish.

Let's cook with our recipes!

FRENCH STRING BEAN SALAD



French String Bean Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds French string beans, both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons minced fresh dill

Steps:

  • Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA



French Chicken Liver and Green Bean Salad With Garam Masala image

Provided by David Tanis

Categories     lunch, quick, weekday, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
Salt
pepper
3 tablespoons extra virgin olive oil
1/2 pound small green beans, topped and tailed
Salt
12 chicken livers, trimmed, about 1 pound
2 teaspoons garam masala (see Note)
2 tablespoons clarified butter, ghee or olive oil
18 cherry tomatoes, halved, optional
6 small handfuls salad greens (about 5 or 6 ounces)

Steps:

  • For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
  • Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
  • Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
  • Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
  • Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

FRENCH BEAN SALAD



French Bean Salad image

Penni Barringer jazzes up frozen green beans with onion, bacon and bottled salad dressing for a cool dish that's as big on flavor as it is on convenience. "I created this recipe after trying a similar salad at a restaurant," explains the Rosalia, Washington reader.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 servings.

Number Of Ingredients 4

2 cups frozen French-style green beans, thawed
2 tablespoons chopped onion
3 bacon strips, cooked and crumbled
1/4 cup ranch salad dressing

Steps:

  • In a serving bowl, combine the beans, onion and bacon; stir in dressing. Refrigerate until serving.

Nutrition Facts : Calories 172 calories, Fat 14g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 266mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

FRENCH POTATO AND GREEN BEAN SALAD



FRENCH POTATO AND GREEN BEAN SALAD image

Categories     Salad     Potato

Yield 4-6 servings

Number Of Ingredients 17

2 pounds medium potatoes, like Yukon Gold or Yellow Finn
Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional.

Steps:

  • 1.Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly. 2.While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates. 3.When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature. 4.Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry. 5.To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper. 6.When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.) 7.Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

TOMATO AND FRENCH BEAN SALAD



Tomato and French Bean Salad image

Young, tender string beans may be substituted for the French beans.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 tablespoon orange juice
1 1/2 teaspoon lemon juice
1 1/2 teaspoon reduced-sodium soy sauce
1/8 teaspoon ground coriander
1/2 teaspoon minced fresh ginger
1/2 teaspoon honey
1 1/2 tablespoons vegetable oil
Salt and freshly ground pepper
1/4 pound French beans (haricots verts), stem ends removed and beans cut in half
3 ripe tomatoes (about 1 1/2 pounds)
1 bunch arugula, stems removed and leaves cut in half

Steps:

  • In a small bowl, combine juices, soy sauce, coriander, ginger, and honey. Whisk in oil and season to taste with salt and pepper.
  • Bring a pot of water to a boil. Add 1 teaspoon salt and beans; cook until tender, about 2 minutes. Drain beans, then cool in ice water.
  • Slice tomatoes 3/4 inch thick, and cut slices into chunks. Drain beans well and place in a bowl with tomatoes and arugula. Season with salt and pepper and toss with dressing. Arrange on 4 salad plates.

Nutrition Facts : Calories 102 g, Fat 6 g, Fiber 1 g, Protein 3 g

FRENCH POTATO AND GREEN BEAN SALAD



French Potato and Green Bean Salad image

If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.

Provided by David Tanis

Categories     salads and dressings

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds medium potatoes, like Yukon Gold or Yellow Finn
Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
  • Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
  • To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
  • When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
  • Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams

FRENCH BEAN SALAD



French Bean Salad image

Provided by Ruth A. Matson

Categories     Salad     Bean     Herb     Celery     Lima Bean     Carrot     Summer     Chill     House & Garden

Yield Makes 1 Pint

Number Of Ingredients 11

1 cup dry baby limas or navy beans
1 carrot
1 stalk celery
1/2 small onion
1 1/2 teaspoons salt
1/2 cup French dressing made with red wine vinegar
2 tablespoons onion, minced very fine
3 tablespoons parsley, minced fine
1 tablespoon fresh chopped chervil
1 tablespoon fresh chopped marjoram or thyme
Fresh ground pepper

Steps:

  • Soak the beans overnight in cold water, then drain. Simmer them with the carrot, celery and 1/2 onion in salted water until just tender (25-30 minutes). Drain; remove the carrot, celery and onion and stir the French dressing into the beans. Chill for several hours, stirring occasionally to distribute the marinade.
  • When ready to serve, taste for salt, then put the beans in a bowl and sprinkle with minced onion, the herbs and fresh ground pepper. This salad is usually served as a salad hors d'oeuvre. It fits well in a salad supper, as accompaniment to cold cuts and sliced tomatoes.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, crisp green beans, ripe tomatoes, and flavorful herbs will make a big difference.
  • Trim the green beans properly. Remove the tough ends and any strings. If the beans are large, you may want to cut them into smaller pieces.
  • Blanch the green beans briefly in boiling water to help them retain their bright green color and crisp texture.
  • Don't overcook the green beans. They should be tender but still slightly crunchy.
  • Use a variety of colors and textures in your salad. Add chopped red onion, bell pepper, or corn for a more colorful and flavorful salad.
  • For a creamy dressing, use a mayonnaise-based dressing or a vinaigrette made with olive oil, Dijon mustard, and vinegar.
  • Season the salad to taste with salt and pepper. You may also want to add a pinch of sugar or a squeeze of lemon juice.

Conclusion:

French 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. Whether you like it simple or loaded with vegetables, there is a French bean salad recipe out there for you. So next time you are looking for a healthy and delicious side dish, give French bean salad a try.

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