Best 5 Green Bean Zucchini Salad Recipes
Indulge in a delightful symphony of flavors with this vibrant Green Bean and Zucchini Salad, an arrangement of crisp green beans, tender zucchini, and a medley of fresh herbs. Tossed in a tangy balsamic vinaigrette, this refreshing salad is a perfect accompaniment to any meal, offering a burst of color and nutrition.
The article presents a collection of recipes that cater to diverse tastes. Those seeking a classic take on the salad can follow the traditional recipe. For a more substantial meal, the hearty Green Bean and Zucchini Salad with Grilled Chicken adds protein to the mix. If you're looking for a vegan option, the Green Bean and Zucchini Salad with Avocado and Quinoa provides a satisfying and nutritious alternative.
Additionally, the article includes a recipe for a zesty Green Bean and Zucchini Salad with Lemon-Dill Dressing, offering a bright and citrusy variation. And for those with a penchant for spicy flavors, the Green Bean and Zucchini Salad with Sriracha Dressing adds a touch of heat to the mix.
Each recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to create these delectable salads. With its vibrant colors, refreshing flavors, and versatility, the Green Bean and Zucchini Salad is a culinary gem that will surely impress your taste buds.
GREEN BEANS WITH ZUCCHINI
This tasty combination appears on my table often, especially when zucchini is so abundant. -Gladys De Boer, Castleford, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.
Nutrition Facts : Calories 126 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE
Provided by Jeanne Kelley
Categories Blender Side Quick & Easy Backyard BBQ Dinner Lunch Basil Green Bean Zucchini Summer Parsley Capers Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For sauce verte:
- Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For vegetables:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
ZUCCHINI BEAN SALAD
A fun combination of good-for-you ingredients makes up Zucchini Bean Salad from Carol Waugh of Bellingham, Washington. It's fresh-tasting and tangy, thanks to the light coating of vinaigrette. You can make this salad ahead and chill for a few hours before serving.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the green beans, kidney beans, zucchini, green pepper and onions. In a small bowl, whisk the vinegar, oil, sugar, seasoned salt and pepper. Pour over bean mixture; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 127 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
CORN, GREEN BEAN AND ZUCCHINI SALAD
This is a pretty salad, and came from a friend who was in charge of our local symphony rehearsal dinners. I was a volunteer, along with others, and she provided all the recipes. The symphony members devoured it! I've tweaked it just a bit. I like to serve it in a clear glass bowl so all the colors show through.
Provided by Marlene Fields
Categories Other Salads
Time 1h
Number Of Ingredients 13
Steps:
- 1. Drain the beans and corn and rinse with cold water. Cut each bell pepper into thin strips and each strip in half, horizontally.
- 2. In a large bowl, combine the green beans, corn, celery, kidney beans, zucchini, bell peppers, and green onions.
- 3. In a small bowl, whisk together remaining ingredients. Pour over the bean mixture and toss to coat. Cover and chill.
- 4. Before serving, stir again and transfer salad to a clear glass bowl. Garnish with bell pepper rings or a sprig of parsley or rosemary.
Tips:
- For the best flavor, use fresh green beans and zucchini.
- If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- To make the salad ahead of time, blanch the green beans and zucchini and then toss them with the dressing. Cover and refrigerate for up to 3 days.
- Serve the salad at room temperature or chilled. If you are serving it chilled, let it come to room temperature for about 30 minutes before serving so that the flavors can fully develop.
Conclusion:
Green bean and zucchini salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is also a great way to use up fresh vegetables from your garden. The salad is easy to make and can be tailored to your own taste preferences by adding or omitting different ingredients. So next time you are looking for a light and flavorful salad, give this green bean and zucchini salad a try.
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