Best 5 Fresh Bean And Tomato Salad With Creamy Caesar Vinaigrette Recipes
Indulge in a culinary symphony of flavors with our vibrant Fresh Bean and Tomato Salad adorned with a creamy Caesar Vinaigrette. This refreshing salad showcases a medley of crisp green beans, juicy tomatoes, and aromatic herbs, all tossed in a tantalizing dressing that elevates every bite. The Caesar Vinaigrette, a delightful blend of creamy mayonnaise, tangy Parmesan cheese, and a hint of garlic, adds a rich and savory dimension to the salad, perfectly complementing the natural sweetness of the vegetables.
But that's not all! This culinary journey also includes three additional recipes that will tantalize your taste buds and leave you craving more. Embark on a culinary adventure with our delectable Creamy Caesar Dressing, a versatile sauce that will transform any salad into a gourmet delight. Master the art of pickling with our simple yet flavorful Refrigerator Pickles, the perfect accompaniment to sandwiches, burgers, or cheeseboards. And for a sweet treat, indulge in our delightful Chocolate Avocado Pudding, a luscious and creamy dessert that combines the richness of avocado with the decadence of chocolate.
These recipes offer a harmonious balance of flavors, textures, and colors, ensuring a feast for both the eyes and the palate. Whether you're hosting a summer barbecue, preparing a delightful picnic spread, or simply seeking a nutritious and satisfying meal, these recipes are sure to impress. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling refreshed, satisfied, and inspired.
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
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
CHERRY TOMATO CAESAR SALAD
Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
- Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 307 milligrams, Sugar 2 grams
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
TOMATO SALAD WITH RED BEANS
This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
- Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 8 grams
Tips:
- Choose Fresh and Ripe Ingredients: Use the freshest beans, tomatoes, and herbs you can find for the best flavor.
- Cook the Beans Properly: If using dried beans, soak them overnight and then cook them according to the package instructions. Alternatively, you can use canned beans, but be sure to rinse them well before using.
- Use a Variety of Beans: Don't be afraid to mix different types of beans in your salad. This will add variety in flavor and texture.
- Make the Dressing Ahead of Time: The Caesar vinaigrette can be made up to 3 days ahead of time. This makes it a great option for busy weeknights.
- Serve the Salad Cold: This salad is best served cold, so be sure to chill it for at least 30 minutes before serving.
Conclusion:
Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette is a delicious and refreshing salad that's perfect for summer gatherings. It's easy to make and packed with fresh, flavorful ingredients. The creamy Caesar vinaigrette adds a rich and tangy flavor that takes this salad to the next level. So next time you're looking for a healthy and delicious salad, give this recipe a try. You won't be disappointed!
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