Best 2 Green Bean And Fennel Salad Recipes

Indulge in a symphony of flavors with our Green Bean and Fennel Salad, a delightful dish that combines the crispness of green beans, the aromatic freshness of fennel, and the tangy zest of lemon-tahini dressing. This vibrant salad boasts a perfect balance of textures and flavors, making it an ideal side dish or light lunch.

Our recipe collection offers variations to suit diverse preferences. The Classic Green Bean and Fennel Salad stays true to the essence of this dish, highlighting the natural flavors of the main ingredients. For a touch of Mediterranean inspiration, try the Green Bean and Fennel Salad with Feta and Olives, where salty feta cheese and briny olives add a savory twist.

If you're seeking a more substantial meal, the Green Bean and Fennel Salad with Quinoa and Roasted Vegetables transforms it into a wholesome grain bowl. Quinoa provides a protein boost, while roasted vegetables add a medley of colors and flavors. For a taste of Asian influence, the Green Bean and Fennel Salad with Ginger-Sesame Dressing offers a delightful balance of sweet, sour, and savory notes.

Here are our top 2 tried and tested recipes!

GREEN BEAN AND FENNEL SALAD

Green Bean and Fennel Salad image

Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Steps:

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO

Orzo, Green Bean, and Fennel Salad with Dill Pesto image

Provided by Bon Appétit Test Kitchen

Categories Salad Pasta Picnic Vegetarian Quick & Easy High Fiber Low Sodium Lunch Fennel Cucumber Green Bean Summer Healthy Low Cholesterol Dill Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Steps:

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Tips:

Choose fresh, tender green beans. Look for beans that are bright green and snap easily when you bend them. Avoid beans that are limp or have blemishes.
Trim the green beans before cooking. Remove the tough ends of the beans and any strings that run along the sides.
Cook the green beans until they are tender-crisp. You can boil, steam, or sauté the beans. If you are boiling the beans, add them to a pot of boiling water and cook for 3-5 minutes, or until they are tender-crisp. If you are steaming the beans, place them in a steamer basket over a pot of boiling water and cook for 5-7 minutes, or until they are tender-crisp. If you are sautéing the beans, heat some olive oil in a large skillet over medium heat. Add the beans and cook, stirring occasionally, for 5-7 minutes, or until they are tender-crisp.
Cool the green beans before assembling the salad. This will help to prevent the salad from becoming watery.
Use a variety of toppings and dressings to create a flavorful salad. Some popular toppings for green bean salad include almonds, bacon, crumbled cheese, hard-boiled eggs, and tomatoes. Some popular dressings for green bean salad include vinaigrette, ranch dressing, and Caesar dressing.

Conclusion:

Green bean salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is a great way to use up fresh green beans and it is also a healthy and nutritious meal. With so many different ways to prepare green bean salad, there is sure to be a recipe that everyone will enjoy.