Best 4 Green Beans And Blood Orange Salad Recipes

Indulge in a symphony of flavors with our Green Beans and Blood Orange Salad, a refreshing and vibrant dish that combines the crispness of green beans, the sweetness of blood oranges, and the tanginess of a zesty dressing. This salad is a perfect accompaniment to grilled meats or fish, or can be enjoyed as a light and healthy meal on its own.

This article features three variations of the Green Beans and Blood Orange Salad, each with its own unique twist. The Classic Green Beans and Blood Orange Salad is a simple yet satisfying dish that showcases the natural flavors of the ingredients. The Roasted Green Beans and Blood Orange Salad adds a smoky and caramelized flavor to the green beans, while the Green Beans and Blood Orange Salad with Avocado and Pistachios introduces creamy avocado and crunchy pistachios for a textural contrast.

No matter which variation you choose, you'll be delighted by the vibrant colors and refreshing taste of this salad. It's a perfect dish for any occasion, whether you're hosting a dinner party or simply looking for a healthy and delicious meal.

Let's cook with our 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-CITRUS SALAD WITH ALMONDS

Green Bean-Citrus Salad with Almonds image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Kosher salt
2 pounds green beans, trimmed and halved
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
2 blood oranges, cut into segments
1 navel orange, cut into segments
1 ruby red grapefruit, cut into segments
1/2 cup chopped fresh cilantro or mint
1/4 red onion, thinly sliced
1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
Freshly ground pepper
1/4 cup sliced almonds, toasted

Steps:

Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.

BLOOD ORANGE AND MIXED BEAN SALAD WITH SPROUTS

Blood Orange and Mixed Bean Salad With Sprouts image

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 red Thai chile or other small hot red chile, thinly sliced
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons Sherry vinegar or red wine vinegar
Kosher salt, ground black pepper
2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white lima beans, and/or gigante beans)
3 blood or navel oranges
2 small stalks celery, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
1/2 cup cilantro leaves, divided

Steps:

Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.
Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
Serve topped with remaining sprouts and cilantro.

GREEN BEAN SALAD WITH ALMONDS

Green Bean Salad with Almonds image

This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/2 cup whole roasted almonds
2 tablespoons tamari
1 1/2 pounds green beans, trimmed
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons fresh ginger, peeled and finely chopped
1/2 cup fresh cilantro leaves, chopped roughly (optional)

Steps:

Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.

Nutrition Facts : Calories 150 g, Fat 11 g, Protein 5 g

Tips:

Choose the freshest green beans possible. Look for beans that are bright green and snap easily when you bend them.
Trim the green beans before cooking. Cut off the ends of the beans and any tough strings that run along the sides.
Cook the green beans until they are tender-crisp. This will take about 5 minutes in boiling water or 3 minutes in a steamer.
Refresh the green beans in cold water immediately after cooking. This will stop the cooking process and help the beans retain their bright green color.
Use a variety of citrus fruits in your salad. Blood oranges, grapefruit, and lemons all work well.
Add some nuts or seeds for extra crunch and flavor. Walnuts, almonds, and sunflower seeds are all good options.
Drizzle the salad with a flavorful dressing. A simple vinaigrette made with olive oil, vinegar, and herbs is a good choice.
Serve the salad immediately. Green beans are best enjoyed fresh.

Conclusion:

Green beans and blood orange salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet, tart, and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this salad in no time!