Best 2 Quick Crispy Green Bean Salad Recipes

Indulge in a symphony of flavors and textures with our quick and crispy green bean salad, a delightful dish that combines the vibrant crunch of fresh green beans with a medley of tangy, savory, and sweet ingredients. This salad is a perfect side dish for your next barbecue, potluck, or weeknight dinner, and it's also a great way to get your daily dose of vegetables. With its vibrant colors and irresistible taste, this salad is sure to be a hit with everyone at your table. The recipe features variations that cater to different dietary preferences, including a classic vinaigrette dressing, a creamy ranch dressing, and a tangy Asian-inspired dressing. You'll also find a guide on how to blanch the green beans perfectly, ensuring they retain their crispness and vibrant color. So, gather your ingredients and let's embark on a culinary journey that will tantalize your taste buds!

Let's cook with our recipes!

CREAMY GREEN BEAN SALAD

Creamy Green Bean Salad image

Provided by Katie Lee Biegel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper

Steps:

For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.

CRUNCHY GREEN BEAN SALAD

Crunchy Green Bean Salad image

The texture and flavor in this salad will work for any fall feast.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup honey
Pinch of cayenne pepper
1 1/2 cups pecans
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3/4 teaspoon coarse salt
1/2 cup walnut oil
2 pounds string beans, trimmed
3/4 cup dried cranberries
2 heads Belgian endive, trimmed and sliced lengthwise
Freshly ground black pepper

Steps:

Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.

Tips:

To save time, use pre-trimmed green beans. You can also blanch the green beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will help them retain their鮮脆 and bright green color.
For a more flavorful salad, use a variety of beans, such as haricots verts, wax beans, or even edamame.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or red onion.
For a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu.
To make the salad ahead of time, simply prepare the beans and dressing and store them separately in the refrigerator. When ready to serve, toss the beans with the dressing and add any other desired toppings.

Conclusion:

This quick and crispy green bean salad is a delicious and healthy side dish that can be enjoyed year-round. With its鮮脆 green beans, savory bacon, and tangy dressing, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy salad recipe, give this one a try!