Savory, succulent, and bursting with vibrant colors, French String Beans, Green Beans, Tomato, and Basil Salad is a delightful summer dish that merges the essence of French cuisine with the freshness of garden vegetables. This enticing salad features crisp green beans or string beans, perfectly blanched to retain their vibrant color and delightful crunch. Juicy tomatoes, ripe and bursting with natural sweetness, add a juicy and refreshing contrast. Fresh basil leaves, with their aromatic and herbaceous flavor, infuse the salad with an invigorating essence, while a tangy red wine vinaigrette ties all the elements together, creating a symphony of flavors. Accompanying this main recipe are three additional variations: a zesty Lemon Herb Dressing for a lighter and brighter twist, a creamy Garlic Tahini Dressing for a rich and nutty touch, and a simple yet flavorful Vinaigrette Dressing for a classic and versatile option. Each variation offers a unique flavor profile, allowing you to customize the salad to your preference.
Here are our top 12 tried and tested recipes!
FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES
Steps:
- Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
- When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
- Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
- Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
- Yield: 8 to 10 crisps
FRENCH STRING BEAN SALAD
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.)
GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN
Is your garden overflowing with green beans? Whip up this green bean salad recipe with basil, Parmesan, and balsamic vinegar for a great summer side dish.
Provided by Elise Bauer
Categories Salad Bean Salad Green Bean
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
- Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
- Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.
Nutrition Facts : Calories 164 kcal, Carbohydrate 13 g, Cholesterol 6 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 228 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 6, UnsaturatedFat 0 g
MARINATED GREEN BEAN SALAD
This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.
Provided by Sue Wilker Rockamann
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
GREEN BEANS WITH BASIL
These crisp-tender beans are accented with garlic, rosemary, basil, onion and celery.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein.
PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
BALSAMIC GREEN BEAN SALAD
Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
GREEN BEAN-CHERRY TOMATO SALAD
My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose fresh, tender green beans: Look for beans that are bright green in color and have no blemishes. Avoid beans that are limp or have brown spots.
- Trim the beans properly: To trim the beans, simply snap off the ends. You can also use a knife to cut off the ends, but be careful not to cut too much of the bean off.
- Blanch the beans before using: Blanching the beans helps to preserve their color and crispness. 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 fresh herbs: This recipe calls for basil, but you can use any fresh herbs that you like, such as parsley, cilantro, or thyme.
- Don't overcook the beans: The beans should be cooked until they are tender, but still have a slight crunch. If you overcook the beans, they will become mushy.
Conclusion:
This French string beans, green beans, tomato, basil salad is a delicious and refreshing side dish that is perfect for any summer gathering. The beans are blanched to preserve their color and crispness, and the tomatoes and basil add a pop of flavor. This salad is also very easy to make, and it can be prepared in just a few minutes. So next time you are looking for a healthy and delicious side dish, give this French string beans, green beans, tomato, basil salad a try.
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