**Indulge in a Culinary Symphony of Vibrant Flavors: Green Bean, Yellow Bean, and Cherry Tomato Salad**
Prepare to tantalize your taste buds with a refreshing and colorful salad that showcases the finest of summer's bounty. The Green Bean, Yellow Bean, and Cherry Tomato Salad is a symphony of flavors and textures, featuring crisp green beans, tender yellow beans, and sweet, juicy cherry tomatoes. Tossed in a tangy dressing and sprinkled with feta cheese, this salad is a delightful accompaniment to any meal.
**Recipe 1: A Classic Combination of Freshness**
This classic recipe captures the essence of the salad, with its simple yet flavorful ingredients. Fresh green beans and yellow beans are blanched to retain their vibrant colors and crisp texture, while cherry tomatoes add a burst of sweetness. A tangy dressing made with olive oil, lemon juice, Dijon mustard, and herbs brings all the elements together, creating a harmonious balance of flavors.
**Recipe 2: A Mediterranean Twist with Feta and Olives**
For a Mediterranean twist, incorporate crumbled feta cheese and briny olives into the salad. The salty, tangy feta adds a delightful contrast to the sweetness of the tomatoes, while the olives impart a savory depth of flavor. This recipe also includes a zesty dressing made with olive oil, lemon juice, oregano, and garlic, resulting in a flavorful and aromatic salad that will transport you to the shores of the Mediterranean.
**Recipe 3: A Hearty Addition with Grilled Halloumi**
Elevate the salad to a satisfying main course with the addition of grilled halloumi cheese. The halloumi, with its slightly salty and chewy texture, adds a substantial and protein-rich element to the salad. Topped with a drizzle of honey and a sprinkling of sesame seeds, this recipe creates a delightful interplay of flavors and textures that will leave you feeling satisfied and energized.
GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA
Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Nutrition Facts : Calories 166.22 kcal, Carbohydrate 7.93 g, Protein 3.94 g, Fat 14.04 g, SaturatedFat 3.81 g, Cholesterol 13.79 mg, Sodium 338.3 mg, Fiber 2.13 g, Sugar 4.2 g, ServingSize 1 serving
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
GREEN & YELLOW BEAN SALAD WITH CHERRY TOMATOES
Adapted from Bon Appétit magazine, June 2000. They describe this dish as "colourful, refreshing and delicious," and I agree on all counts. How you trim the beans is completely up to you, but I like to keep them their full length with their little curlicue tails adding a whimsical air to the dish.
Provided by © Marlene Cornelis/Urban Cottage Life 2012-2020
Number Of Ingredients 9
Steps:
- Cook the beans in a large pot of boiling water with a good tablespoon of salt until tender crisp (4 to 5 minutes; best to check at 4 minutes!). Drain, rinse with cold water and immerse in an ice water bath to stop the cooking process. I put the colander into a very large bowl of ice water for this, so I don't have to pick ice cubes out of the beans. As soon as they're cooled through, drain thoroughly and pat them dry (rolling them in a tea towel works well, too). (If you don't plan to use them right away, you can dry them, wrap them in a tea towel, seal in a container and store in the refrigerator for up to one day.)
- Combine the oil and vinegar (plus sugar, if using) in the bottom of a large serving bowl, and toss in the shallots and basil. Whisk well with a fork and add the tomatoes as you halve them. Grind in pepper to taste, stir again and then add the beans. Toss everything together until all the beans are coated with the dressing and the tomatoes, basil and shallots are happily intermingled among the beans. Serve right away, or cover and chill for at least an hour and up to 4 hours, tossing occasionally. Serve the salad cold or at room temperature.
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
GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD
Categories Salad Onion Tomato Side Picnic Basil Green Bean Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
- Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.
YELLOW AND GREEN BEAN SALAD WITH OLIVES, CHERRY TOMATOES AND SUMMER SAVORY
Provided by Peter Hoffman
Categories Salad Herb Olive Tomato Side Fourth of July Quick & Easy Green Bean Summer Healthy Vegan Potluck Boil Self Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES
I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party.
Provided by Jennifer
Categories Green Bean Salad
Time 10h40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
- Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
- Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 8.1 g, Cholesterol 12.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 163.8 mg, Sugar 1.8 g
GREEN BEAN AND CHERRY TOMATO SALAD
I found this recipe in Cooking Light a couple years ago. My family loves it and I make it all year long, not just in the summer. In a pinch, I have even made this using Trader Joe's frozen baby french green beans. This salad is always a big hit. Try to use a good quality red wine vinegar, like a cabernet vinegar, it really makes a difference.
Provided by Simply Chris
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in boiling water 7 minutes or until tender.
- Drain.
- Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.
- Combine the shallots and vinegar, stirring with a whisk.
- Let vinegar mixture stand 10 minutes.
- Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended.
- Pour vinaigrette over bean mixture; toss well.
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.
GREEN BEAN, CORN, AND TOMATO SALAD
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
- Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
- If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g
Tips:
- Select crisp and tender green beans and yellow beans for the best texture.
- Use a variety of cherry tomatoes, such as red, yellow, and orange, for a colorful salad.
- If you don't have fresh herbs, use 1/2 teaspoon dried oregano or thyme.
- For a more substantial salad, add grilled chicken, tofu, or quinoa.
- Serve the salad immediately or chill it for later.
Conclusion:
This vibrant and flavorful salad is a perfect side dish for grilled meats, fish, or poultry. It's also a great way to use up fresh summer produce. The combination of green beans, yellow beans, cherry tomatoes, and fresh herbs is refreshing and satisfying. So next time you're looking for a healthy and delicious salad, give this one a try!
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