Best 6 Marinated Green Bean And Butter Bean Salad Recipes

MARINATED GREEN BEAN SALAD

Steps:

• Add water and 1 teaspoon salt to a large saucepan. Bring to a boil. Add beans and cook covered for 3-5 minutes, or until crisp tender.
• While beans are boiling, fill a large bowl with ice water. Drain cooked beans and submerge in cold water. Drain and place beans in a large bowl. Set aside.
• In a small bowl whisk together oil, lemon juice, vinegar, dijon mustard, sugar, salt, garlic powder, and pepper. Pour over cooked beans, add red onion, and gently stir to combine. Cover and refrigerate for at least 2 hours.
• Just before serving add the tomatoes and cheese. Adjust salt and pepper, to taste. Serve cold or at room temperature. Refrigerate any leftovers.
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MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

MARINATED GREEN BEAN SALAD

Steps:

• Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
• Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
• Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

BUTTER BEAN SALAD

Steps:

• In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.

MARINATED BEAN SALAD

Steps:

• Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
• In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

COLD MARINATED GREEN BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
• While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
• Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.