Best 2 Herby Green Bean Salad Recipes
**Herby Green Bean Salad: A Refreshing and Flavorful Side Dish**
From simple to creative, this collection of herby green bean salad recipes offers a delightful array of flavors and textures to complement any meal. Whether you're looking for a classic green bean salad with a tangy vinaigrette or something more unique like a warm green bean salad with a nutty dressing, we have a recipe for every taste. Our recipes also include variations such as a spicy green bean salad with a kick of chili and a refreshing green bean salad with a citrusy dressing. With their vibrant colors and crisp textures, these salads are sure to be a hit at potlucks, picnics, and summer gatherings. So get ready to explore the world of herby green bean salads and find your new favorite side dish!
HERBY RED, WHITE & GREEN BEAN SALAD
This is a mild, very lightly dressed bean salad that relies on fresh herbs for its flavor. While you could probably use whatever herbs you like, one thing I would not do is substitute dried for fresh. I like this as-is or over hot or cold pasta. My husband likes to mix tuna into his. I came up with this as I was out the door one day and couldn't be bothered to look up a recipe - since I only had 15 minutes or I'd be late for work, it literally takes only minutes to prepare. I used Kraft Light Done Right Zesty Italian in this. While you can eat this right away, it's much better after refrigerating for at least a few hours.
Provided by Vino Girl
Categories Lunch/Snacks
Time 15m
Yield 6 cups
Number Of Ingredients 15
Steps:
- Gently and thoroughly combine all ingredients except cheeses in a large bowl; cover and refrigerate to allow flavors to develop (at least a few hours, overnight is better).
- Gently stir in cheeses before serving.
Nutrition Facts : Calories 231.1, Fat 2.1, SaturatedFat 0.7, Cholesterol 3.4, Sodium 362.8, Carbohydrate 40, Fiber 11.8, Sugar 2.2, Protein 15.2
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
Tips:
- Choose fresh, tender green beans: Look for beans that are bright green and snap easily when you bend them.
- Trim the green beans: Cut off the ends of the beans, where the stem attaches.
- Blanch the green beans: This process quickly boils the beans in salted water and then immediately immerses them in cold water to stop the cooking process. Blanching helps to preserve the beans' color, flavor, and nutrients.
- Make the vinaigrette dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the green beans with the dressing: In a large bowl, combine the blanched green beans, vinaigrette dressing, chopped fresh herbs (such as parsley, basil, and chives), and crumbled feta cheese.
- Serve immediately or chill: This salad can be served immediately or chilled for later.
Conclusion:
This herby green bean salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is also a healthy and nutritious dish that is packed with vitamins, minerals, and antioxidants. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or barbecue.
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