Best 13 Green Bean And Red Onion Salad With Warm Cider Vinaigrette Recipes

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**Savor the symphony of flavors in this Green Bean and Red Onion Salad with Warm Cider Vinaigrette.**

Let your taste buds embark on a culinary adventure with this vibrant and refreshing Green Bean and Red Onion Salad, expertly crafted to tantalize your senses. Crisp green beans, sliced red onions, and tangy goat cheese harmoniously unite in a bed of mixed greens, creating a symphony of textures and flavors. The pièce de résistance is the warm cider vinaigrette, a delightful combination of sweetness, acidity, and warmth, which elevates this salad to an extraordinary dining experience. Indulge in this culinary masterpiece as a delectable side dish or a light and satisfying main course. Discover the detailed recipe and additional culinary creations within this article, each designed to gratify your palate and inspire your inner chef.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC GREEN BEAN SALAD



Balsamic Green Bean Salad image

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

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

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 BEANS WITH VINAIGRETTE



Green Beans with Vinaigrette image

These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

2 pounds green beans, stem ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
  • Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
  • In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GREEN BEAN AND RED ONION SALAD WITH WARM CIDER VINAIGRETTE



Green Bean and Red Onion Salad with Warm Cider Vinaigrette image

Categories     Mustard     Onion     Side     Green Bean     Summer     Lettuce     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

1/2 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 teaspoons Dijon mustard
1 teaspoon mustard seeds
6 ounces green beans, trimmed, cut in half on deep diagonal
4 cups (packed) baby greens (about half of 4.5-ounce package)
1/2 cup finely chopped red onion
2 large radishes, trimmed, halved, thinly sliced
1 tablespoon finely chopped bread-and-butter pickles

Steps:

  • Boil apple concentrate in small saucepan over medium heat until reduced to 1/4 cup, about 5 minutes. Remove from heat. Whisk in vinegar, oil, mustard, and mustard seeds. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Transfer beans to large bowl; cool slightly. Add greens, onion, radishes, and pickles. Toss with enough vinaigrette to coat.

GREEN BEANS WITH RED ONION SALAD



Green Beans With Red Onion Salad image

Provided by Pierre Franey

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans
Salt to taste
1 teaspoon Dijon-style mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable oil
Freshly ground pepper to taste
1/2 cup coarsely chopped red onions

Steps:

  • Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
  • To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
  • Add the beans and toss until blended. Serve at room temperature.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN BEAN RED ONION SALAD



Green Bean Red Onion Salad image

Simply steamed green beans and thinly sliced red onions make a delicious and beyond easy summer salad.

Provided by Molly Watson

Categories     Side Dish     Salad

Time 15m

Yield 6

Number Of Ingredients 8

1 pound green beans
1/4 cup water
Fine sea salt, to taste
1 small red onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar, or white wine vinegar
1/2 teaspoon mustard
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Trim the green beans.
  • Bring 1/4 cup of water to a boil in a large skillet over high heat. Add the beans, sprinkle with salt, cover, and cook until the beans are crisp-tender and the water is evaporated, about 3 minutes.
  • Rinse the beans with cold water, pat them thoroughly dry, and set them aside.
  • Meanwhile, peel and halve the onion. Slice it into thin half-moons and set aside. (Rinse the slices with cold water to minimize the strong flavor of raw onion , if you like, just be sure to pat them thoroughly dry before you add them to the salad.)
  • In a large bowl (large enough to toss all the vegetables), whisk together the oil, vinegar, and mustard. Add salt and pepper to taste.
  • Put the cooked beans and the sliced onions in the bowl with the dressing and toss to coat the beans and onions thoroughly.
  • You can serve right away or let everything sit and marinate a bit before serving (if you're going to hold it more than about an hour, cover and chill).

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 103 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ROASTED GREEN BEAN SALAD



Roasted Green Bean Salad image

This easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. -Kathy Shell, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh green beans, trimmed
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 tablespoons white wine vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons sugar
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss beans with 1 tablespoon oil and 1/2 teaspoon salt. Transfer to 2 ungreased 15x10x1-in. baking pans., Roast 30-35 minutes or until beans are tender and lightly browned, stirring occasionally., In a small bowl, whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Transfer beans to a large bowl. Drizzle with vinaigrette and toss to coat.

Nutrition Facts : Calories 108 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE



Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Categories     Salad     Blender     Olive     Onion     Potato     Side     Roast     Vegetarian     Rosemary     Green Bean     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

  • Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

GREEN BEAN SALAD WITH LIME VINAIGRETTE AND RED QUINOA



Green Bean Salad With Lime Vinaigrette and Red Quinoa image

This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It's simple to put together but the sum is complex.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 11

3/4 pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
1/4 cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
1/4 cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
1/4 cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

Steps:

  • Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
  • Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
  • In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
  • Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 443 milligrams, Sugar 5 grams

GREEN BEANS AND RED ONION WITH WARM MUSTARD VINAIGRETTE



Green Beans and Red Onion With Warm Mustard Vinaigrette image

Make and share this Green Beans and Red Onion With Warm Mustard Vinaigrette recipe from Food.com.

Provided by Abby Girl

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs green beans, trimmed
1 cup red onion, vertically sliced
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain.
  • Combine the green beans and onion in a large bowl.
  • Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk.
  • Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.

Nutrition Facts : Calories 70.1, Fat 2.6, SaturatedFat 0.4, Sodium 160.7, Carbohydrate 11.3, Fiber 4.4, Sugar 2.9, Protein 2.5

SAUTEED GREEN BEANS AND RED ONION



Sauteed Green Beans and Red Onion image

Red onion adds color and tanginess to this sauteed green-bean side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons olive oil
1 teaspoon coarse salt
1/8 teaspoon ground pepper
1 pound green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

Steps:

  • In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
  • Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
  • Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

Nutrition Facts : Calories 107 g, Fat 6 g, Protein 2 g

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE



Green Beans with Red Onion and Mustard Seed Vinaigrette image

Categories     Mustard     Onion     Side     Vegetarian     Green Bean     Summer     Healthy     Gourmet     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red-wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lb green beans, trimmed

Steps:

  • Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
  • Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
  • Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
  • Have ready a large bowl of ice and cold water.
  • Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
  • Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

GREEN BEANS WITH SWEET ONION VINAIGRETTE



Green Beans with Sweet Onion Vinaigrette image

Provided by Ian Knauer

Categories     Onion     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Green Bean     Healthy     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley

Steps:

  • Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
  • Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
  • Whisk oil and parsley into onion mixture, then toss with beans.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

WHITE BEAN AND RED ONION SALAD



White Bean and Red Onion Salad image

I found this recipe on a bottle of Extra Virgin Olive oil and it was so simple and tasty! The recipe calls for 16 oz. cans and I could only find 19 oz. cans it didn't hurt a thing. I think Garbanzo's would work well also.

Provided by Lindas Kitchen

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans white kidney beans (cannellini)
1 small red onion, peeled and sliced thin
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Drain the beans in a colander and rinse well with cold running water.
  • Combine with onion in a large bowl.
  • Stir the remaining ingredients in a small bowl until blended.
  • Add to the beans and onions and toss until coated.
  • Let stand or chill briefly and toss again before serving.
  • These are even better the second day!

Nutrition Facts : Calories 314, Fat 14.9, SaturatedFat 2.1, Sodium 891.4, Carbohydrate 35, Fiber 10.1, Sugar 5, Protein 12.1

Tips:

  • Choose Fresh Vegetables: Use crisp, tender green beans and a firm, pungent red onion for the best flavor and texture.
  • Don't Overcook the Green Beans: Blanch the green beans for just 2-3 minutes until they are still slightly crunchy. Overcooked green beans will lose their vibrant color and crisp texture.
  • Make the Vinaigrette in Advance: The warm cider vinaigrette can be made up to 3 days in advance and stored in the refrigerator. This allows the flavors to meld and develop.
  • Use a Good Quality Apple Cider Vinegar: The type of apple cider vinegar you use will greatly affect the flavor of the vinaigrette. Choose a vinegar that is unfiltered and has a robust, slightly sweet flavor.
  • Serve the Salad Warm: This salad is best served warm, so that the flavors of the vinaigrette can fully permeate the vegetables. If you are making the salad ahead of time, reheat it gently before serving.

Conclusion:

This green bean and red onion salad with warm cider vinaigrette is an easy and delicious side dish that is perfect for any occasion. The combination of crisp green beans, pungent red onion, and tangy vinaigrette is sure to please everyone at the table. With its vibrant colors and bold flavors, this salad is sure to be a hit at your next potluck, picnic, or barbecue.

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