Best 2 Spanish Green Bean Salad Recipes

Feast your taste buds on a vibrant Spanish Green Bean Salad, an authentic culinary gem that embodies the freshness of summer. This refreshing salad bursts with a symphony of flavors, featuring crisp green beans, juicy tomatoes, tender bell peppers, and aromatic red onions. Marinated in a zesty dressing of olive oil, vinegar, garlic, and herbs, this salad strikes the perfect balance between tangy and savory. Discover two delightful variations: a classic Spanish Green Bean Salad with hard-boiled eggs for a protein boost and a Vegan Spanish Green Bean Salad for a plant-based alternative. Both versions offer a symphony of tastes and textures that will elevate your meals.

Here are our top 2 tried and tested recipes!

VEGAN SPANISH GREEN BEAN SALAD

Vegan Spanish Green Bean Salad image

This vegan Spanish green bean salad is great as a side with paella.

Provided by chefcs

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-inch pieces
¼ cup extra-virgin olive oil, or more as needed
¼ cup roasted red peppers, drained and chopped
½ red onion, minced
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
1 teaspoon light brown sugar, or to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
4 cups shredded lettuce, or to taste

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 11.2 g, Fat 7.2 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 108.4 mg, Sugar 3.7 g

SPANISH GREEN BEAN SALAD

Spanish Green Bean Salad image

I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.

Provided by Leggy Peggy

Categories Vegetable

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs green beans, trim ends and cut into 1-inch pieces
2 ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
1/4 cup olive oil (or more)
2 tablespoons balsamic vinegar (white vinegar is also okay)
2 tablespoons lemon juice
1/2 small red onion, minced
2 tablespoons fresh parsley, chopped finely
1 -2 teaspoon sugar (depending on your sweet tooth)
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
shredded lettuce, to serve

Steps:

Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 1.3, Sodium 108.8, Carbohydrate 13.7, Fiber 4.5, Sugar 7.2, Protein 3

Tips:

For the best flavor, use fresh green beans. If you don't have fresh green beans, you can use frozen green beans, but be sure to thaw them completely before using.
To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender-crisp. Immediately remove the green beans from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
For the dressing, use a good quality olive oil. You can also add a splash of red wine vinegar or lemon juice for a bit of acidity.
For added flavor, you can add some crumbled feta cheese, chopped nuts, or dried cranberries to the salad.
Serve the salad immediately or chill it for later. The salad will keep for up to 3 days in the refrigerator.

Conclusion:

Spanish green bean salad is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and delicious salad, give this Spanish green bean salad a try. You won't be disappointed!

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