Best 2 Green Bean And Orange Salad Recipes

Indulge in a refreshing and vibrant Green Bean and Orange Salad, a delightful blend of flavors and textures that will tantalize your taste buds. This salad features crisp green beans, sweet and juicy oranges, tangy red onion, and a zesty dressing made with olive oil, lemon juice, honey, and Dijon mustard. As a bonus, we'll also provide you with two additional recipes: a hearty Lentil and Vegetable Soup, perfect for a cozy meal, and a delectable Chocolate Mousse, a rich and indulgent dessert to satisfy your sweet cravings. Get ready to embark on a culinary journey with these three diverse and delicious recipes.

Here are our top 2 tried and tested recipes!

GREEN BEAN AND ORANGE SALAD

Green Bean and Orange Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.

GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD

Green Bean, Orange, and Green Olive Salad image

Provided by Bill Granger

Categories Citrus Fruit Herb Olive Vegetable Side Vinegar Orange Green Bean Honey Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces haricots verts or small slender green beans, trimmed
2 oranges, all peel and white pith cut away
1/2 cup small green olives (such as picholine)
1/2 cup fresh Italian parsley leaves

Steps:

Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

Tips:

Use fresh, crisp green beans for the best flavor. If you don't have fresh green beans, you can use frozen or canned green beans, but they will not be as flavorful.
To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are bright green and tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
Use a variety of oranges for the salad. Blood oranges, navel oranges, and Valencia oranges all work well.
Add some other vegetables to the salad, such as red onion, celery, or carrots.
For a more flavorful dressing, use a combination of olive oil, vinegar, and citrus juice.
Serve the salad immediately or chill it for later.

Conclusion:

Green bean and orange 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 with a variety of other ingredients, this salad is sure to please everyone at your table.

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